hmong cabbage and chicken recipe
Explore a delicious Hmong cabbage and chicken recipe with easy stir fry variations and healthy ingredients for a quick, flavorful meal
Ingredients
For the Chicken:
- 1 ΒΌ pounds boneless skinless chicken breast or thighs
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lemongrass optional
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil optional
- 1 tablespoon oyster sauce optional
For the Cabbage:
- 1 pound Napa cabbage shredded or chopped
- Fresh cilantro for garnish
- Lime wedges optional
Instructions
Marinate the Chicken:
- Cut chicken into bite-sized pieces. In a bowl, mix soy sauce, fish sauce, grated ginger, garlic, and lemongrass. Coat chicken evenly and let marinate for at least 15 minutes.
Prepare the Cabbage:
- Shred Napa cabbage finely or chop it into larger pieces, depending on your texture preference.
Cook the Chicken:
- Heat a wok or skillet over medium heat and add sesame oil (optional). Stir-fry the marinated chicken for 5-7 minutes until cooked through.
Stir-fry the Cabbage:
- Add cabbage to the wok, stir-fry for 3-5 minutes until tender but still crisp.
Make the Sauce:
- Mix soy sauce, fish sauce, sesame oil (optional), and oyster sauce (optional) in a small bowl. Pour sauce over the chicken and cabbage, stir to combine. Simmer for an additional 2 minutes.
Garnish and Serve:
- Garnish with fresh cilantro, lime wedges, and chili peppers if desired. Serve with steamed rice or noodles.
Tips:
- Adjust spice level by adding chili peppers or reducing ginger and garlic.
- Add other vegetables like bell peppers, carrots, or mushrooms for extra texture.
- For a lower-fat version, opt for skinless chicken breasts and use less oil.
Notes
Nutrition Information (Per Serving):
- Calories: 224
- Fat: 20g
- Carbohydrates: 6g
- Protein: 5g
- Sodium: 750mg