Hmong Cabbage and Chicken Recipe
This Hmong Cabbage and Chicken Recipe offers a flavorful stir-fry dish with tender chicken, crisp cabbage, and a savory sauce. It's a healthy, easy-to-make meal, perfect for busy weeknights or meal prep. The dish combines bold flavors from garlic, ginger, and soy sauce, making it a satisfying, well-balanced option.
Equipment
- 1 Wok or Large Skillet For stir-frying the ingredients
- 1 Cutting Board For chopping the vegetables and chicken
- 1 Chef's Knife For slicing cabbage, garlic, and chicken
- 1 Wooden Spoon or Spatula For stirring and mixing the ingredients
Ingredients
- 1-1.5 lbs Chicken Thighs boneless, skinless Can substitute with chicken breasts
- 4 cups Green Cabbage shredded Shredded or roughly chopped
- 2 tbsp Soy Sauce Low-sodium option works too
- 1 tbsp Oyster Sauce Adds extra flavor
- 2 cloves Garlic minced Fresh garlic preferred
- 1 tbsp Ginger grated Fresh ginger for best flavor
- 2 tbsp Vegetable Oil Or any neutral cooking oil
- 1 tsp Salt To taste
- 1 tsp Black Pepper To taste
- 1 tbsp Sugar Optional for slight sweetness
Instructions
- Prep the Ingredients: Shred the cabbage, mince the garlic, and slice the chicken into thin strips.
- Cook the Chicken: Heat oil in a wok or skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned (about 5-6 minutes). Remove and set aside.
- Cook the Cabbage: In the same pan, add more oil if needed and stir-fry the garlic and ginger until fragrant (about 1-2 minutes). Add shredded cabbage and cook until slightly tender (3-4 minutes).
- Combine: Return the chicken to the pan. Add soy sauce, oyster sauce, and sugar. Stir everything together, cooking for another 2-3 minutes until everything is well coated and heated through.
- Serve: Taste and adjust seasonings. Serve hot over rice or noodles, and enjoy!
Notes
- Ingredient Substitutions: You can swap the chicken for tofu or tempeh for a vegetarian version.
- Serving Suggestions: Serve with steamed jasmine rice or noodles. Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Reheat in a skillet to maintain texture. Spice Level: Adjust the heat by adding chili peppers or sriracha if desired.