Cooking Instructions

• Whisk together the sauce ingredients in a small bowl. Set aside.
• In a large non-stick skillet, heat 2 tablespoons of oil over medium-high heat. When hot, add ground chicken and cook until no longer pink, breaking up the meat with a spoon. Transfer to a bowl with a slotted spoon. Drain juices from pan and wipe clean.
• Add remaining 2 tablespoons of oil. When hot, add coleslaw mix and carrots and cook until tender-crisp, stirring constantly, about 3-4 minutes. If veggies begin to burn, reduce the heat. The goal is to get the cabbage tender-crisp.
• Add chicken and sauce. Season with salt and pepper to taste. Cook for few minutes until heated through.
• Stir in green onions and cilantro. Serve topped with more cilantro and hot chili sauce. Optionally, add a squeeze of fresh lime juice.