Hmong Style Stir-fried Chicken with Cherry Tomatoes

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This recipe is adapted from Cooking from the Heart: The Hmong Kitchen in America, by Sami Scripter and Sheng Yang (University of Minnesota Press, 2009), a book geared for people who want to learn more about an exciting, healthful cuisine that came to America with the Hmong immigration of post-Vietnam War times.

The authors write, “Cindy Vue, who contributed this recipe, is a newly married, young professional who has adopted a progressive, healthy way to cook. This simple dish is typical of the food prepared by younger Hmong people for an everyday family meal. She uses a minimum of oil and no MSG. This dish nevertheless has a distinctly Hmong taste because of the garlic, cilantro and oyster sauce.”

The recipe yields 3-4 servings, but small ones by American standards. As is often the case with Hmong meals, it can be served with several other dishes. Sami Scripter says, “To a point Hmong cooks will increase the number of dishes served, depending upon the number of diners, rather than increasing the quantity of each dish.”


  • 8 ounces boneless, skinless Organic Prairie chicken breast
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, chopped
  • 10-15 cherry tomatoes, cut in half
  • 4 green onions, chopped
  • 14 cup chopped, loosely packed cilantro
  • 12 teaspoon salt
  • 12 teaspoon black pepper, coarsely ground
  • 1 tablespoon oyster sauce


1. Wash the chicken breast and pat dry with a paper towel. Cut the chicken into 1/2-inch cubes and set aside.

2. In a medium-sized skillet, heat the vegetable oil to medium hot. Add the garlic, tomatoes and green onions and stir-fry for 2 or 3 minutes until they are aromatic but not brown. Add the chicken and continue to stir-fry until the meat is no longer pink, about 5  to 7 minutes. Add the cilantro, salt, pepper and oyster sauce and stir-fry for 2 or 3 more minutes, until the flavors are combined.

3. Serve hot with rice.

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