From Rachael Ray

2 pounds ground chicken
4 scallions, finely chopped
One 2-inch piece fresh ginger, peeled and grated or finely chopped
3 tablespoons tamari sauce (this is a type of soy sauce, I discovered after going to 3 stores)
3 cloves garlic, finely chopped
1 tablespoon grill seasoning, such as McCormick Grill Mates Montreal Steak Seasoning
3 tablespoons vegetable oil
1 small Napa cabbage, shredded
Salt
2 tablespoons toasted sesame seeds
Hoisin sauce, to pass around the table 

1. In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties. In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking. Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.

2. Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds. Pile the cabbage on plates and serve with 2 chicken patties per person (this seems like TOO MUCH! I only allowed for one 1/4 lb. patty per person). Pass the hoisin sauce around the table.