Heat 1 tablespoon of untoasted sesame oil in a large skillet or wok over medium-high heat.

Add 1 pound of ground chicken and cook, breaking it into crumbles, for 5-7 minutes until browned and cooked through. Ground chicken must reach 165°F.

Push the chicken to the sides of the pan and add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the center. Cook for 30 seconds until fragrant.

Add 1 bag (14 oz) of coleslaw mix (or 6 cups of shredded cabbage and carrots) to the pan.

Stir-fry for 5-7 minutes until the cabbage is wilted but still has some crunch.

In a small bowl, whisk together 3 tablespoons of soy sauce (or coconut aminos), 1 tablespoon of rice vinegar, 1 teaspoon of toasted sesame oil, and ½ teaspoon of red pepper flakes.

Pour the sauce over the chicken and cabbage mixture and toss to coat evenly.

Cook for another 2-3 minutes, stirring frequently, until everything is well combined and heated through.

Taste and adjust seasoning with additional soy sauce or salt as needed.

Remove from heat and garnish with sliced green onions and sesame seeds.

Serve immediately in bowls.