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Moo Shu Chicken
Moo Shu Chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious moo shu chicken with savory sauce, cabbage, and shiitake mushrooms - Better than takeout!
Ingredients:
  • 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 large 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:
  • Combine 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch in a large bowl. Mix well. Add chicken, coat evenly, and let it sit.
  • In a separate bowl, whisk together 4 tablespoons of water and 1 teaspoon of sesame oil. Stir in hoisin sauce, oyster sauce, and soy sauce until thoroughly blended. Set the delicious sauce aside for later.
  • In a skillet over medium heat, warm 1 teaspoon of oil. Cook eggs for a total of 6 minutes, flipping halfway through, until they are firm. Transfer to a cutting board and slice into thin strips.
  • Place the marinated chicken in a hot skillet and sear for 6 minutes on medium-high heat. Flip and continue cooking until crispy and juices run clear, around 6 more minutes. Then, transfer to a plate.
  • In a skillet over medium-high heat, heat the remaining 1 teaspoon of oil. Sauté cabbage, shiitake mushrooms, garlic, and sherry until cabbage starts to wilt, for approximately 2 minutes. Then add chicken, sliced egg, and reserved sauce to the skillet. Cook and stir occasionally until the sauce thickens, about 5 minutes. Finish by tossing in green onions and serve promptly.

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