Name: Moo Shu Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
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

Moo Shu Chicken

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!

50 min total 20 min prep 30 min cook 4 319 cal

Instructions

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1 Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
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.
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.
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.
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.