Description
Whipping up Hmong Cabbage and Chicken brings pure comfort to your dinner table with bold flavors from traditional Laotian cooking. Fresh ingredients and simple techniques create a hearty meal that connects you directly to the warm culinary traditions of Southeast Asia.
Ingredients
Scale
Protein:
- 2 lbs chicken thighs or breasts
Vegetables:
- 1 medium cabbage
- 1 medium onion
- 4 cloves garlic
- 1 teaspoon ginger
Seasonings and Liquids:
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ½ teaspoon black pepper
- ½ teaspoon chili flakes
- ¼ cup chicken broth or water
- Fresh cilantro
- Steamed rice
Instructions
- Slice 2 lbs of chicken thighs into bite-sized pieces. Season them with a pinch of salt and black pepper for enhanced flavor.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat (375°F). Cook chicken pieces for 6 minutes, stirring occasionally until golden brown and internal temperature reaches 165°F. Transfer chicken to a separate plate.
- Add remaining 1 tablespoon vegetable oil to the same skillet. Drop in 4 minced garlic cloves, 1 teaspoon grated ginger, and 1 sliced onion. Sauté for 2-3 minutes until aromatics become fragrant and onions turn translucent.
- Toss 1 chopped medium cabbage into the skillet. Stir and cook for 4 minutes, allowing cabbage to soften but maintain a slight crunch.
- Return cooked chicken to the skillet. Pour 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 tablespoon sugar over the mixture. Blend ingredients thoroughly for 3-4 minutes.
- Sprinkle ½ teaspoon black pepper and optional ½ teaspoon chili flakes for added heat. Mix well to distribute seasonings evenly.
- Pour ¼ cup chicken broth into the skillet. Simmer for 2 minutes to create a light sauce and marry all flavors.
- Transfer the hot cabbage and chicken mixture onto steamed rice. Garnish with fresh cilantro leaves for a bright, fresh finish.
Notes
- Choose chicken thighs for more flavor and tenderness compared to chicken breast.
- Make sure your skillet is hot before adding chicken to get a nice golden-brown sear that locks in moisture.
- Cut cabbage into uniform pieces so it cooks evenly and maintains a pleasant crisp texture.
- Fish sauce adds authentic Hmong flavor, but can be swapped with soy sauce for a milder taste if needed.
- When serving, sprinkle fresh herbs generously to brighten the entire dish and add a fresh element.
- This recipe works great as a low-carb meal when served over cauliflower rice instead of traditional jasmine rice.
- Prep Time: 5 minutes
- Cook Time: 13-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Hmong
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg