This moo shu chicken dish combines sliced chicken with an umami-rich sauce, shredded cabbage, and shiitake mushrooms. Skip eating out and try this at home!
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
319 Calories
Recipe Instructions
Step 1
Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
2 teaspoons cornstarch
2 cloves garlic, minced
2 large eggs, beaten
3 green onions, chopped
2 tablespoons oyster sauce
1 tablespoon sherry
2 teaspoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons vegetable oil, divided
3 teaspoons sesame oil, divided
6 tablespoons cold water, divided
1 pound chicken breast tenderloins, cut into thin strips
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
