Make classic moo shu chicken at home instead of eating at a restaurant or getting takeout. This dish is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Ingredients
- water: 6 Tbsp (divided, cold)
- sesame oil: 3 tsp (divided)
- cornstarch: 2 tsp
- chicken breast tenderloins: 1 pound (cut into thin strips)
- hoisin sauce: 2 Tbsp
- oyster sauce: 2 Tbsp
- soy sauce: 2 tsp
- vegetable oil: 2 tsp (divided)
- eggs: 2 piece (beaten)
- cabbage or coleslaw mix: 3 cups (shredded)
- shiitake mushrooms: 1 can (4 ounce can, drained, sliced)
- garlic: 2 clove (minced)
- sherry: 1 Tbsp
- green onions: 3 piece (chopped)
Metric Conversion
Stages of cooking
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Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
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Combine remaining 4 tablespoons water and 1 teaspoon sesame oil in a separate bowl. Whisk in hoisin sauce, oyster sauce, and soy sauce until well combined; set sauce aside.
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Heat 1 teaspoon oil in a skillet over medium heat. Add eggs and cook for 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
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Add marinated chicken to the skillet and cook over medium-high heat for 6 minutes. Flip and cook until golden brown on the outside and the juices run clear, about 6 minutes more; transfer to a plate.
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Heat remaining 1 teaspoon oil in the skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry; cook until cabbage starts to wilt, about 2 minutes. Add chicken, sliced egg, and reserved sauce to the skillet; cook, stirring occasionally, until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
