Chicken Crack Slaw🥡

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Equipment

  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Large skillet or wok

Ingredients

  • 1 pound ground chicken
  • ½ head cabbage, chopped
  • ¼ cup shredded carrots
  • ½ cup broccoli, thinly sliced
  • 1 tablespoon sesame oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Sriracha (plus more for serving)
  • 4 tablespoons chopped green onions
  • ½ teaspoon sesame seeds

Instructions

1. Cook the Aromatics

Heat a large skillet or wok over medium heat. Add the sesame oil and chopped onion, cooking for about 3 minutes until softened.

Stir in the garlic and fresh ginger and cook for another minute until fragrant.

2. Brown the Chicken

Add the ground chicken and cook, breaking it apart with a wooden spoon until fully cooked and no longer pink.

3. Cook the Vegetables

Add the chopped cabbage, shredded carrots, and broccoli. Continue cooking until the vegetables begin to soften but still have a little texture.

4. Add the Sauce

Pour in the soy sauce, rice vinegar, and Sriracha. Stir everything together until evenly coated.

Reduce the heat to low and let everything cook for about 30 minutes, stirring occasionally, allowing the flavors to blend together.

5. Garnish & Serve

Top with chopped green onions, sesame seeds, and an extra drizzle of Sriracha if you like a little more heat.

Serve immediately and enjoy!

Tips

  • Adjust the Sriracha to make it as mild or spicy as you like.
  • Slice the broccoli thin so it cooks quickly.
  • Add sliced bell peppers, mushrooms, or water chestnuts for extra texture.
  • For even more flavor, finish with a splash of toasted sesame oil just before serving.
  • This recipe reheats beautifully, making it perfect for lunches throughout the week.

Serving Suggestions

This Chicken Crack Slaw is delicious:

  • On its own for a low-carb meal
  • Over steamed jasmine rice
  • Wrapped in crisp lettuce leaves
  • Topped with a fried egg
  • Alongside potstickers or egg rolls

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a skillet over medium heat or microwave until warmed through.


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