Moo Shu Chicken

• Servings: 4

• Contributor: MikeCrute

Ingredients

• 6 tablespoons cold water, divided
• 3 teaspoons sesame oil, divided
• 2 teaspoons cornstarch
• 1 pound chicken breast tenderloins, sliced into thin strips
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 teaspoon 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

Instructions

1. In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
2. In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well-combined. Set aside.
3. Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice the eggs into thin strips.
4. To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.
5. Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.
6. Add the chicken, eggs, and sauce mixture. Stir until sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!

CategoryRecipesDinner