Asian Chicken Stir Fry (AKA Crack Slaw)

1 lb. ground chicken breast
1 half head medium cabbage, shredded (or a bag of slaw)
1 (10-12 oz) bag broccoli slaw mix
1 small onion, finely chopped
4 cloves garlic, minced
1/2 tsp fresh grated ginger (or try 1/8 tsp ground dried ginger)
1 TBSP olive oil
1/4 c. reduced sodium soy sauce
1 tsp toasted sesame oil
1 tsp apple cider vinegar (Feel free to double if you like a tart taste!)
1 tsp sriracha sauce
salt and pepper to taste

Heat olive oil over medium heat in a large skillet.  Add in onions and saute until fragrant, 1-2 minutes.  Add in chicken, garlic, and ginger.  Cook while breaking up chicken with a wooden spoon until browned.

Remove chicken from skillet, and add the cabbage and broccoli slaw.  Cook until wilted and mostly tender, about 4-5 minutes.

Return the cooked chicken to the pan.  Stir in the rest of the ingredients and season with salt and pepper as desired.

Serves 4.  (Serving size is 1-1/2 cups, and each serving = 2 Smart Points)