Healthy Hmong Cabbage and Chicken Recipe You’ll Love
A simple, flavorful Hmong cabbage and chicken recipe that balances savory spices with fresh vegetables. Perfect for busy weeknights or comforting family dinners.
Ingredients
- 1–1.5 lbs boneless, skinless chicken (breasts or thighs)
- Half a head of cabbage (green or Napa), thinly sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 small onion, sliced (optional)
- 1 tbsp fish sauce
- 1–2 tbsp soy sauce
- Salt and pepper (to taste)
- 1–2 tbsp cooking oil (e.g., vegetable or canola)
Instructions
- Cut chicken into bite-size pieces. Season with salt, pepper, half a tablespoon of soy sauce, and a splash of fish sauce. Let it sit for 10 minutes.Heat oil in a wok or pan over medium-high heat. Add garlic and ginger; stir for about 30 seconds, taking care not to burn them.Stir in sliced onion (if using). Then add cabbage and the remaining soy sauce and fish sauce. Cover for 2–3 minutes to let the cabbage soften.Uncover, taste the chicken and cabbage. Season with additional salt, pepper, or more soy/fish sauce if desired. Once the chicken is fully cooked and cabbage is tender yet crisp, plate the dish. Garnish with fresh herbs like green onions or cilantro. Serve with steamed rice or noodles.