This classic Chinese moo shu chicken dish is bursting with Asian flavor and is simple and quick to prepare - no need for takeout!
- 6 tablespoons cold water, divided
- 3 teaspoons sesame oil, divided
- 2 teaspoons cornstarch
- 1 pound chicken breast tenderloins, cut into thin strips
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons vegetable oil, divided
- 2 eggs, beaten
- 3 cups shredded cabbage or coleslaw mix
- 1 (4 ounce) can sliced shiitake mushrooms, drained
- 2 cloves garlic, minced
- 1 tablespoon sherry
- 3 green onions, chopped
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.