Craving a dish that’s hearty, healthy, and packed with flavor? This Hmong-inspired cabbage and chicken recipe is here to satisfy your cravings. Combining tender pieces of chicken, crisp cabbage, and a savory sauce infused with garlic, ginger, and soy sauce, this dish is a celebration of simplicity and bold flavors. Whether you’re new to Hmong cuisine or already a fan, this recipe is sure to become a favorite.

I remember the first time I tried a version of this dish—it was at a family gathering where the kitchen was filled with the aroma of sizzling garlic and ginger. The combination of juicy chicken, tender cabbage, and a rich, umami-packed sauce was unforgettable. Now, it’s one of my go-to recipes when I want something comforting yet exciting.

Why You’ll Love This Hmong Cabbage and Chicken Recipe

This dish is more than just a meal—it’s an experience. Here’s why you’ll adore it:

Simple Ingredients: With pantry staples like soy sauce, garlic, ginger, and cabbage, this recipe is easy to whip up.
Bold Flavors: The combination of savory, spicy, and slightly sweet flavors creates a dish that’s anything but boring.
Healthy and Satisfying: Packed with lean protein and fiber-rich cabbage, this dish is both nutritious and filling.
Customizable: Adjust the spice level, add extra veggies, or serve it over rice for a heartier meal.
Perfect for Any Occasion: Whether it’s a quick weeknight dinner or a special family meal, this recipe fits the bill.

How to Make It

Making this Hmong Cabbage and Chicken is as easy as sautéing, simmering, and serving. Here’s an overview of how we’ll bring this recipe to life:

We’ll start by marinating bite-sized pieces of chicken in a mixture of soy sauce, garlic, ginger, and a touch of sesame oil. This step infuses the chicken with flavor and ensures it stays tender during cooking. While the chicken marinates, we’ll thinly slice cabbage and prep aromatics like garlic, ginger, and green onions.

Next, we’ll cook the chicken in a hot skillet until golden brown, then set it aside. In the same skillet, we’ll sauté garlic, ginger, and chili for a fragrant base, followed by adding the cabbage to soften slightly while retaining its crunch.

Once the cabbage is tender-crisp, we’ll return the chicken to the skillet and toss everything in a savory sauce made from soy sauce, oyster sauce (optional), and a splash of broth or water.

Simmer the dish until the flavors meld together, then garnish with fresh green onions or cilantro before serving.

Serve this dish as-is or over steamed rice for a complete meal. Each bite will be a perfect balance of savory, spicy, and satisfying goodness.

Make Ahead Method

If you’re someone who loves being prepared (and let’s face it, life is so much easier when you are), this Hmong Cabbage and Chicken recipe is perfect for make-ahead cooking. Here’s how you can plan ahead and save yourself some time:

Marinate the Chicken in Advance: One of the best things about this recipe is that you can marinate the chicken a day or two ahead of time. Start by cutting the chicken into bite-sized pieces and tossing them with soy sauce, sesame oil (if using), minced garlic, and grated ginger. Place the marinated chicken in an airtight container or resealable bag and store it in the fridge. This step not only saves time but also allows the flavors to penetrate the chicken more deeply, making it even tastier when you’re ready to cook.

Prep the Vegetables Ahead of Time: Thinly slice the cabbage, garlic, ginger, and green onions a day ahead and store them in separate airtight containers in the fridge. This cuts down on prep time significantly when you’re ready to cook. If you’re slicing chilies, store them in a small container to prevent their heat from transferring to other ingredients.

Cook and Store: If you’re prepping for the week, you can cook the entire dish ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed. This method is especially handy during busy weeks or when you’re meal prepping for the family.

Freeze for Long-Term Storage: If you’re prepping for the future, you can freeze the cooked dish for up to 3 months. Allow the dish to cool completely before transferring it to a freezer-safe container or bag. Label it with the date and contents for easy identification. When you’re ready to enjoy, thaw the dish in the fridge overnight, then reheat gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the sauce if it thickens during freezing.

This make-ahead method is especially handy during busy weeks or when you’re prepping for a party. It allows you to break the process into manageable steps without sacrificing flavor or quality.

Pro Tips

Here are some insider tips to take your Hmong Cabbage and Chicken from great to absolutely outstanding:

Use Fresh Ingredients for Maximum Flavor: Fresh garlic, ginger, and green onions make a world of difference in this dish. Avoid pre-minced garlic or ginger paste, as they lack the punch and aroma of freshly grated or minced ingredients. If you’re short on time, you can use frozen grated ginger, but fresh is always better.

Choose the Right Cabbage: Napa cabbage is traditional in Hmong cooking because of its tender texture and mild sweetness, but green cabbage or savoy cabbage works well too. Just make sure to slice it thinly for even cooking. If you’re using green cabbage, which is slightly tougher, you may need to sauté it for an extra minute or two to soften it.

Adjust the Spice Level to Your Taste: The level of heat in this dish is entirely customizable. For a milder dish, omit the Thai chilies or red pepper flakes. If you love spice, add sliced Thai chilies, red pepper flakes, or even a drizzle of sriracha for extra kick. You can also serve chili oil or hot sauce on the side for those who want to add heat after the dish is served.

Don’t Overcook the Cabbage: One of the hallmarks of this dish is the balance between tender and crisp textures. Cook the cabbage just until it’s tender-crisp—about 3-4 minutes. Overcooking can make it mushy and less flavorful. If you’re adding other vegetables like carrots or bell peppers, add them earlier since they take longer to soften.

Add Umami with Oyster Sauce or Mushroom Sauce: While oyster sauce is optional, it adds a rich, savory depth to the dish that complements the soy sauce beautifully. If you’re vegetarian or vegan, substitute oyster sauce with mushroom sauce or hoisin sauce for a similar umami boost. You can also add a splash of fish sauce (or soy sauce for vegetarians) for extra complexity.

Serve with Rice for a Heartier Meal: This dish pairs beautifully with steamed jasmine rice, brown rice, or even cauliflower rice for a low-carb option. The rice soaks up the flavorful sauce, making every bite satisfying. For an extra touch, garnish the rice with toasted sesame seeds or furikake seasoning.

Garnish for Freshness: A sprinkle of fresh cilantro, green onions, or a squeeze of lime juice adds brightness and balances the savory flavors. If you’re serving this dish at a gathering, set out bowls of toppings like chopped peanuts, sesame seeds, or extra chili slices so everyone can customize their plate.

Reheat Properly: To reheat leftovers, warm the dish gently on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened in the fridge or freezer, add a splash of chicken broth, vegetable broth, or water to loosen it. Avoid reheating on high heat, as it can dry out the chicken and overcook the cabbage.

Storage Options

Once you’ve made this dish, you’ll want to store it properly to keep it fresh:

Room Temperature: Store leftovers at room temperature for up to 2 hours. Beyond that, they should be refrigerated to prevent spoilage.
Refrigerator: Store the cooked dish in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
Freezer: Freeze the cooked dish in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stovetop or in the microwave.

Tools For This Recipe

You don’t need any fancy gadgets to make this dish, but having the right tools can make the process smoother:

Large Skillet or Wok: Perfect for sautéing and simmering all the ingredients together.
Chef’s Knife and Cutting Board: Handy for slicing chicken, cabbage, and aromatics.
Measuring Spoons and Cups: For accurately measuring sauces and seasonings.
Tongs or Spatula: Great for stirring and flipping ingredients in the skillet.

FAQs!

Can I use tofu instead of chicken?

Absolutely! Swap the chicken for cubed tofu or tempeh for a vegetarian version. Pan-fry the tofu until golden before adding it to the dish.

What kind of cabbage should I use?

Napa cabbage is traditional, but green cabbage or savoy cabbage works well too. Just make sure to slice it thinly for even cooking.

Can I make this dish spicier?

Yes! Add sliced Thai chilies, red pepper flakes, or a drizzle of sriracha for extra heat.

Do I have to use oyster sauce?

No, oyster sauce is optional. You can substitute it with hoisin sauce, mushroom sauce, or simply omit it if you prefer.

How do I reheat leftovers?

To reheat, warm the dish gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the sauce if needed.

Variations and Substitutions

Feel free to get creative with this dish. Here are some ideas:

Add Extra Veggies: Throw in sliced carrots, bell peppers, or mushrooms for added color and nutrition.
Make It Creamy: Stir in a splash of coconut milk or cream for a richer, creamier sauce.
Try Different Proteins: Use beef, pork, or shrimp instead of chicken for a different twist.
Make It Low-Sodium: Use low-sodium soy sauce and omit the salt to reduce the sodium content.

Wrapping It Up: A Taste of Hmong Comfort

There’s nothing quite like the combination of tender chicken, crisp cabbage, and a savory sauce infused with garlic, ginger, and soy sauce. This Hmong Cabbage and Chicken dish is proof that simple ingredients can create something truly extraordinary. Whether you’re serving it for dinner, meal prepping for the week, or exploring Hmong cuisine for the first time, this recipe is sure to become a favorite.

Now it’s your turn! Whip up a batch of this dish and let me know how it turned out in the comments below. Did you stick to the classic recipe, or did you try one of the variations? Share your thoughts—I’d love to hear from you!