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.
- cold water, divided : 6 Tbsp
- sesame oil, divided : 3 tsp
- cornstarch : 2 tsp
- chicken breast tenderloins, cut into thin strips : 1 pound
- hoisin sauce : 2 Tbsp
- oyster sauce : 2 Tbsp
- soy sauce : 2 tsp
- vegetable oil, divided : 2 tsp
- eggs, beaten : 2 piece
- shredded cabbage or coleslaw mix : 3 cups
- (4 ounce) can sliced shiitake mushrooms, drained : 1 can
- garlic, minced : 2 clove
- sherry : 1 Tbsp
- green onions, chopped : 3 piece
Stages of cooking
Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
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.
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.
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.
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.