Asian Ground Chicken Skillet

• 1/2 lb ground chicken
• 1/2 red onion
• 1/2 teaspoon kosher salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 tablespoon ginger
• 1 small cabbage
• 2 tablespoons soy sauce
• 3 green onions
• 1 teaspoon spicy sesame oil
• 1 teaspoon rice vinegar
• 2 carrots
• 2 hearts of palm
• 3 thai chilies

1. Prep vegetables first by finely slicing the cabbage so that it has a stringy like texture. Shred the carrot, slice the hearts of palm into small coins, and cut the thai chilis into small rings by cutting crosswise. Slice the garlic into flat paper thin slices. Shred the ginger with a fine cheese grater. Slice the onion into thin strands, don't dice.
2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the chicken and onion, and season with the salt and pepper.
3. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes. Remove meat from the wok and set aside for a few minutes.
4. Add the garlic, thai chili's and ginger and cook until fragrant, about 1 minute. Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add the meat mixture back inches.
5. Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed. Remember, never heat the sesame oil, just use it to flavor the dish at the end.

ground chicken, red onion, kosher salt, fresh ground black pepper, olive oil, garlic, ginger, cabbage, soy sauce, green onions, sesame oil, rice vinegar, carrots, hearts of palm, thai chilies

Taken from www.food.com/recipe/asian-ground-chicken-skillet-536000 (may not work)