Serve up this tasty grain-free, egg-free dish for breakfast, lunch, or dinner. It’s delicious served with a drizzle of spicy sriracha sauce on top! The ground chicken can be replaced with ground turkey or ground pork if desired. I like to toss in some shredded red cabbage for color. I usually end up using about 4 cups of shredded green cabbage and 2 cups of shredded red cabbage.
Ingredients
1 tablespoons
avocado oil
1 medium
onions
thinly sliced
½ teaspoons
sea salt
1 pounds
ground chicken
5 cloves
garlic
crushed
1 tablespoons
finely grated
fresh ginger
1 teaspoons
Chinese 5 spice powder
¼ teaspoons
white pepper
(optional)
3 cups
grated
carrots
6 cups
shredded
green cabbage
3 tablespoons
coconut aminos
Garnish
3
green onions
sliced into rounds
½ cups
chopped
cilantro
2 tablespoons
black sesame seeds