Ginger Chili Chicken Stir Fry

Step 1Peel and slice the red onion, mince the garlic, grate the ginger.Slice the chili pepper and remove the seeds.
Note: For homemade coleslaw mix made with fresh carrot, white and purple cabbage, check recipe tips.

Step 2Place sliced red onion in a skillet greased with olive oil (or ghee). Cook for 2-3 minutes until fragrant. Add garlic, ginger and chili pepper.

Step 3Add ground chicken. Use a spatula to break into pieces. Cook on medium-high for 5 to 8 minutes until browned.

Step 4Add the coleslaw mix. At first this will seem like a lot but the cabbage will cook down. Using tongs, toss while cooking.

Step 5Mix in the coconut aminos and lime juice.

Step 6Cook for about 10 minutes or until the cabbage is crisp tender. Take off the heat and set aside. Optionally, season with salt and pepper to taste.

Step 7Sprinkle with spring onion and serve with lime wedges. You can optionally add cilantro, chopped roasted peanuts and/or a drizzle of Sriracha sauce.

Step 8To store, let it cool down and refrigerate for up to 4 days. Reheat before serving.