This SUPER fast and easy weeknight meal is a great way to clear the fridge of leftover veggies before vacation. We've listed some of our favorites, but you can really throw in anything you'd like for taste! Make it with ground chicken for the leanest option, or pork or grass fed/finished beef if not in weight loss mode. Pescatarians could easily sub in a white fish or shrimp just remove it after searing and add back in when pouring the sauce so it doesn't get rubbery.
Kids love this one- and it's on the table in under 30 min, make it a weeknight WIN!
In a deep skillet over medium high heat brown 1 pound of lean organic ground chicken over (beef or pork if not in weight loss!) using 1 tablespoon of sesame oil.
Add a handful of diced baby carrots (about a cup) and half of a diced onion. Sauté until everything is softened, and the meat is cooked through.
Reduce heat to medium. Add one 8 to 10 ounce bag of coleslaw mix. Mix well and close lid to let wilt, about 3-4 minutes
Meanwhile, mix together 1/3 a cup of coconut aminos with 2-3 cloves of minced garlic, and 1 teaspoon of minced fresh ginger.
Pour sauce over mixture in pan, and toss well to coat.
Serve over cauliflower rice. Optional toppings include red pepper, diced scallions, toasted sesame seeds, toasted cashews, or cilantro. Add salt and pepper to taste.
