In a 10-inch skillet over medium-high heat, brown the ground chicken or pork, breaking it up with a wooden spoon. Drain any fat. Stir in the whites of the green onions, ginger, garlic, and coleslaw mix. Cook, stirring occasionally, until the coleslaw becomes tender, about 5 minutes. Stir in soy sauce and sliced water chestnuts, cook for 1 minute more. Divide into bowls and garnish with green onion greens and cilantro.
Recipe Notes
Don't toss those leftovers! They make an amazing dip for pork rinds—perfect for a low-carb snack or game day treat.