Hmong Cabbage and Chicken Recipe
Hmong Cabbage and Chicken is a quick and flavorful stir-fry, combining tender chicken, crunchy cabbage, and savory seasonings. It's perfect for a healthy, gluten-free meal in just 35 minutes!
Ingredients
- 1 medium green cabbage thinly sliced
- 500 g boneless skinless chicken thighs, sliced into strips
- 3 tbsp soy sauce or tamari for gluten-free
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- 1 medium onion sliced
- 3 garlic cloves minced
- 1 tsp fresh ginger minced
- 2 tsp sugar optional
- 1 red chili sliced (optional, for heat)
- Fresh cilantro or green onions for garnish
Instructions
Prepare the Ingredients:
- Thinly slice the cabbage and onion. Mince the garlic and ginger. Slice the chicken into strips.
Cook the Chicken:
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until browned and cooked through (about 5–7 minutes). Remove and set aside.
Sauté the Aromatics:
- In the same skillet, add another tablespoon of oil. Stir in the garlic, ginger, and onions. Sauté for 1–2 minutes until fragrant.
Add the Cabbage:
- Toss the cabbage into the skillet, stirring well. Cook for 5–7 minutes until the cabbage starts to soften.
Season and Combine:
- Add the soy sauce, fish sauce, sugar (if using), and chili slices. Return the chicken to the skillet and toss everything together. Cook for an additional 2–3 minutes to combine flavors.
Garnish and Serve:
- Remove from heat and garnish with fresh cilantro or green onions. Serve warm with steamed rice or as a standalone low-carb dish.
Notes
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 600mg
- Total Carbs: 14g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 35g