There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Preparation Time
15 mins
Cooking Time
35 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. Stir in chicken and set aside.
Step 2
Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
Step 3
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 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 chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
Step 5
Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
Step 6
Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Ingredients
2 eggs, beaten
2 teaspoons cornstarch
2 cloves garlic, minced
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
