Description
This Hmong Cabbage and Chicken recipe is a comforting, flavorful dish that celebrates the heart of Hmong cuisine. Tender chicken thighs are stir-fried with Napa cabbage, aromatic garlic, and ginger, all brought together with a savory-sweet sauce made from soy sauce, fish sauce, and brown sugar. Fresh herbs like cilantro and mint add a burst of brightness, creating a dish that’s simple yet deeply satisfying. Perfect served with steamed jasmine rice or noodles, this dish is a delicious reflection of Hmong culinary traditions and family heritage.
Ingredients
Scale
- 1 ½ lbs boneless, skin-on chicken thighs, cut into bite-sized pieces
- 4 cups Napa cabbage, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- ½ cup chicken broth or water
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
- 1–2 Thai chili peppers, sliced (optional for heat)
- 1 tbsp lime juice
- Salt and pepper, to taste
Instructions
Prepare the Chicken:
- Season chicken thighs with a pinch of salt and pepper. Set aside.
Make the Sauce:
- In a small bowl, combine soy sauce, fish sauce, and brown sugar. Stir until sugar dissolves. Set aside.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.
Stir-Fry the Aromatics:
- In the same skillet, add the remaining tablespoon of oil. Sauté garlic and ginger for 1-2 minutes until fragrant.
Add Cabbage and Sauce:
- Add the sliced Napa cabbage to the skillet. Stir-fry for 3-4 minutes until it starts to soften. Pour in the sauce and chicken broth, stirring to coat the cabbage.
Combine Chicken and Finish:
- Return the cooked chicken to the skillet. Stir everything together and cook for another 2-3 minutes until the cabbage is tender but still crisp.
Add Herbs and Serve:
- Turn off the heat. Stir in fresh cilantro, mint, and lime juice. Adjust seasoning with salt and pepper as needed.
- Serve hot with steamed jasmine rice or noodles. Garnish with extra herbs and sliced Thai chili for heat if desired.
Notes
- Make It Spicier: Add more Thai chili peppers or a dash of chili flakes for an extra kick.
- Vegetarian Option: Substitute chicken with tofu or tempeh and use soy sauce instead of fish sauce.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water to maintain moisture.
- Serving Suggestions: Pair with sticky rice or rice noodles for a complete meal. Add a side of pickled vegetables for a tangy contrast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Hmong, Southeast Asian