Large pot or skillet
Spatula
- 1 tbsp sesame oil
- 1 lb ground chicken breast or thighs
- 1 stalk green onion sliced
- 2 cloves garlic finely minced
- 1 tsp ginger finely minced or ground ginger powder
- 4 cups shredded cabbage or coleslaw mix if using cabbage only add 1/2 cup shredded carrots
- 2 tbsp gluten-free soy sauce or Tamari
Garnish
- 1 stalk green onion sliced
- 1 tsp sesame seeds
Gather your ingredients together.
Over medium heat, add sesame oil to a large pan. Add the ground chicken and cook until cooked all the way through.
Add green onion, ginger and garlic, and saute for 2 minutes.
Add the shredded cabbage and carrots or coleslaw mix into the pot.
Add gluten-free soy sauce and stir well.
Cook until the coleslaw has softened to how you like it. I like the cabbage a little al dente.
Serve in a bowl and garnish with green onions and sesame seeds.
Instant Pot Directions
- Turn on the Saute mode.
- Add sesame oil to the inner pot of the Instant Pot.
- Add ground chicken. Stir and cook until chicken is thoroughly cooked.
- Turn off Saute mode. Add ginger, garlic, gluten-free soy sauce or Tamari, cabbage and green onion. Mix well.
- Put the Instant Pot lid on and turn on Manual mode to 0 minutes (yes, zero minutes).
- The Instant Pot will come to pressure in 8-10 minutes and then will beep when it's done.
- Release the pressure by turning the pressure valve to manually release.
- Once the pressure is released, open the lid and stir well.
- Serve in bowls and garnish with green onions and sesame seeds.
Calories: 223kcal | Carbohydrates: 6g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 585mg | Potassium: 730mg | Fiber: 2g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 27mg | Calcium: 42mg | Iron: 2mg