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.”
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.
Adapted from "Cooking from the Heart: The Hmong Kitchen in America," by Sami Scripter and Sheng Yang.