This recipe was adapted from 40 Aprons!


  • 1 tbsp sesame oil
  • 1 bunch of green onions, sliced, then separate green and white parts
  • 1/2 cup red onion, diced
  • 5 cloves garlic, minced
  • 1 pound ground chicken
  • 1 tsp fresh ginger, grated
  • 1 8-oz. can water chestnuts, chopped
  • 1 tbsp sriracha
  • 1 bag of coleslaw mix (without the dressing)
  • 3 tbsp coconut aminos
  • 1 tbsp rice wine vinegar
  • Salt and pepper to taste


  • Sriracha mayonnaise (this makes the entire meal in my opinion! I bought it premade)
  • Black sesame seeds
  • Green onions, diced


  1. In a large skillet over medium heat, add sesame oil, white parts of green onions, red onion and garlic. Saute for 4-5 minutes, or until red onion begins to soften.
  2. Add ground chicken, ginger, water chestnuts and sriracha. Cook 7 minutes, or until chicken is no longer pink.
  3. Add coleslaw mix, coconut aminos, rice wine vinegar, salt and pepper. Mix well and cook for another 5 minutes.
  4. Remove from heat and serve! Top with spicy mayo, black sesame seeds and green onion!

This recipe serves 4 and 1/4 of the recipe counts as 1 red and 2 greens. Spicy mayo would be counted as additional teaspoons. If you are following 2B Mindset, this recipe is perfect as a lunch option with a side FFC or dinner!

This recipe is amazing as leftovers and tastes just as good the following day!