This is a super versatile recipe. You can experiment with using pretty much any ground meat you’d like. It also can help feed your cravings for takeout Chinese food!

Serves: 4
Ingredients
2 tbsp sesame or coconut oil
3 cloves of minced garlic
½ cup diced onion
2-3 tbsp of diced fresh ginger
1 pound ground chicken
Salt and pepper
1 tbsp of sriracha or other hot sauce
14-oz bag of your favorite coleslaw mix (I like rainbow slaw)
3 tbsp of soy sauce
1 tbsp of vinegar (I use rice vinegar for a more authentic taste but any is fine)
Optional garnish: toasted sesame seeds.

Directions
Heat the oil in a large skillet over medium-high heat. Toss in the garlic, onion and saute until the onion is soft. Add in the diced ginger and saute for 1-2 minutes.

Stir in the ground chicken, a pinch of salt and pepper and the hot sauce. Keep cooking until the chicken is done. Next, stir in the coleslaw, soy sausage and vinegar and continue until the coleslaw is tender.
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Sprinkle with optional sesame seeds and serve.

This super-easy recipe is not only tasty but it will make preparing many of your other meals during the week a snap! That’s because when you’re done you’ll have several servings of chicken on-hand to toss into salads, serve with veggies, or eat as a snack! Editors Note: I pre-portion individuals servings of cooked cubed chicken and put them in the freezer in a larger freezer container for longer keeping--when I need a quick portion of chicken for a salad or other quick dish, I put in the microwave fro 30 seconds to thaw-it brings it to room temperature~perfect for salad, or a few more seconds to warm it for adding to a hot dish. 


Ingredients
Coconut oil
1 tbsp each of chili powder and smoked paprika
1 tsp each of dried thyme and marjoram
Whole chicken, neck and giblets removed
Kosher or Himalayan sea salt
Freshly ground black paper

Directions
Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.

In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.

Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.

Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.

Let the chicken rest 5-10 minutes before carving.