Preparation

• In a large skillet, heat 1 tablespoon of the neutral oil over medium heat.
• Add the ground chicken into the skillet and use a wooden spoon to break it up into smaller pieces. Stir occasionally until it’s fully cooked and no longer pink.
• Season the chicken with Kosher salt and fresh black pepper to taste.
• Incorporate the coleslaw cabbage mix and grated carrots into the chicken and stir well to combine.
• Add the sliced green onions into the skillet, reserving some for garnish later. Cook for an additional minute.
• In a small bowl, whisk together the creamy peanut butter, soy sauce, minced garlic, honey, freshly grated ginger, rice vinegar, and sesame oil.
• Pour the peanut sauce over the chicken and vegetable mixture, stirring to evenly coat.
• Finally, stir in the chopped cilantro and mix gently. Taste and adjust seasoning if necessary.
• Serve immediately, garnished with reserved green onions and additional cilantro, with a drizzle of hot chili sauce if desired.