Chicken and Coleslaw Stir-fry

dairy-free ⓘ

From a reel by Gett Strong Performance — watch the original

Ingredients

• 360g coleslaw mix
• 250g raw chicken breast, diced
• 250g mushrooms, diced
• 200g onion, diced
• 5g toasted sesame seeds
• 4 green onions, sliced
• 40g gochujang
• 30g soy sauce
• 15g rice wine
• 15g brown sugar substitute
• 15g minced garlic
• 10g gochugaru
• 10g ginger
• 5g sesame oil
• 1/2 tsp black pepper

Instructions

1. Combine all sauce ingredients in a bowl and whisk until well mixed.
2. Coat the diced chicken with approximately half of the sauce and marinate for at least 30 minutes.
3. Sauté the marinated chicken in a large skillet until it is almost fully cooked, then remove from the pan.
4. In the same skillet, cook the diced onions and mushrooms for 4 to 5 minutes until they soften.
5. Add the coleslaw mix to the skillet and cook for another 4 to 5 minutes until soft.
6. Return the cooked chicken to the skillet.
7. Pour the remaining sauce over the mixture and toss to combine.
8. Continue cooking for 3 to 5 minutes before serving.