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Low Carb Ground Chicken Crack Slaw - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken (1 to 1.25 pounds, preferably 93–96% lean)
  • Coleslaw mix (12–14 ounces, bagged, with shredded cabbage and carrots)
  • Green onions (4–5, sliced; whites and greens separated)
  • Garlic (3 cloves, minced)
  • Fresh ginger (1 tablespoon, grated) or 1 teaspoon ground ginger
  • Low-sodium soy sauce or coconut aminos (3–4 tablespoons)
  • Rice vinegar (1–2 tablespoons)
  • Toasted sesame oil (1–2 teaspoons)
  • Avocado or olive oil (1 tablespoon for cooking)
  • Chili paste or sriracha (1–2 teaspoons, to taste)
  • Sesame seeds (1 tablespoon, optional for garnish)
  • Salt and black pepper (to taste)
  • Optional add-ins: mushrooms, bell pepper, shredded kale, cilantro, lime wedges, fried egg

Method
 

  1. Prep your aromatics: Mince the garlic, grate the ginger, and slice the green onions. Keep the white and green parts separate. This speeds up the cook time and keeps flavors bright.
  2. Make the sauce: In a small bowl, whisk soy sauce (or coconut aminos), rice vinegar, sesame oil, and chili paste or sriracha. Taste and adjust heat, saltiness, and acidity. Set aside.
  3. Brown the chicken: Heat avocado or olive oil in a large skillet or wok over medium-high heat. Add ground chicken, season with a pinch of salt and pepper, and break it up as it cooks. Let it get a little color for extra flavor, about 5–7 minutes.
  4. Add the aromatics: Stir in the garlic, ginger, and the white parts of the green onions. Cook 30–60 seconds until fragrant. Don’t let them burn.
  5. Add the slaw mix: Toss in the coleslaw blend. Cook, stirring frequently, until the cabbage softens but still has bite, about 3–5 minutes. If using extras like mushrooms or bell pepper, add them with the slaw.
  6. Pour in the sauce: Drizzle the sauce over the pan. Stir to coat everything evenly. Let it simmer 1–2 minutes to thicken slightly and cling to the chicken and veggies.
  7. Finish and garnish: Turn off the heat. Stir in the green onion tops. Taste and adjust seasoning—more soy for salt, vinegar for brightness, or chili paste for heat. Sprinkle with sesame seeds if using.
  8. Serve hot: Enjoy as is, or top with a fried or soft-scrambled egg for extra richness. For low-carb eaters, serve over cauliflower rice or simply in a bowl.