Ground Chicken and Cabbage Bowls

Instructions

1. 1

   Mince the garlic and finely grate the ginger. Mix the soy sauce, sriracha and 50 ml of the water in a small bowl. Use an undressed cabbage-and-carrot coleslaw mix.

2. 2

   Heat 1 tbsp sesame oil in a 32 cm, 5-liter deep sauté pan over medium-high heat for about 1 minute. Add half the chicken and cook for 7–8 minutes, breaking it into small crumbles, until lightly browned and registering 74°C/165°F. Transfer to a clean plate. Repeat with the remaining sesame oil and chicken. Wash your hands and clean surfaces after handling raw chicken.

3. 3

   While the chicken cooks, bring the remaining 750 ml water to a boil in a 1.5-liter saucepan over high heat. Add the frozen shelled edamame, return to a boil, then reduce the heat and simmer for 5 minutes, or longer if required by the package instructions. Drain well and set aside.

4. 4

   After transferring the second batch of chicken to the plate, reduce the sauté pan to medium heat. Add the garlic and ginger to the fat remaining in the pan and stir for 30 seconds without letting them burn.

5. 5

   Add half the coleslaw mix and stir for 1 minute to begin wilting it. Add the remaining mix and the prepared sauce. Cover and cook for 3 minutes, then uncover and stir-fry for 4–5 minutes, until the cabbage is tender but retains a little bite.

6. 6

   Return the chicken and its juices to the pan, then add the drained edamame. Stir over medium-high heat for 2–3 minutes, until everything is thoroughly combined and the chicken reaches 74°C/165°F again. Divide evenly among four bowls and serve.