Description
This traditional Hmong dish combines tender chicken and crisp cabbage, stir-fried with aromatic garlic and ginger, then seasoned with soy sauce and fish sauce. It’s a quick, healthy, and flavorful meal perfect for family dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium green cabbage, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar (optional)
- Salt and pepper, to taste
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Prepare the Ingredients:
- Slice the chicken into bite-sized pieces.
- Thinly slice the cabbage.
- Mince the garlic and grate the ginger.
- Marinate the Chicken:
- In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and a pinch of black pepper. Let it marinate for about 10 minutes.
- Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and stir-fry until it’s cooked through and lightly browned, about 5–7 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics:
- In the same pan, add the remaining 1 tablespoon of oil.
- Sauté the minced garlic and grated ginger until fragrant, about 1 minute.
- Add Cabbage:
- Add the sliced cabbage to the pan and stir-fry for 3–5 minutes until it starts to soften but still retains some crunch.
- Combine and Season:
- Return the cooked chicken to the pan with the cabbage.
- Add the remaining 1 tablespoon of soy sauce, fish sauce (if using), and sugar (if using). Stir well to combine.
- Cook for an additional 2–3 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve:
- Transfer the stir-fry to a serving dish.
- Garnish with chopped fresh cilantro or green onions.
- Serve hot alongside steamed jasmine rice or noodles.
Notes
- For a gluten-free version, substitute tamari for soy sauce.
- To make it vegetarian, replace chicken with firm tofu or a mix of mushrooms.
- Adjust the seasoning to your preference, especially the saltiness from soy and fish sauces.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Cuisine: Hmong, Southeast Asian
Nutrition
- Calories: 250 kcal
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