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6 tablespoons cold water, divided
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3 teaspoons sesame oil, divided
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2 teaspoons cornstarch
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1 pound chicken breast tenderloins, cut into thin strips
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2 tablespoons hoisin sauce
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2 tablespoons oyster sauce
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2 teaspoons soy sauce
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2 teaspoons vegetable oil, divided
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2 large eggs, beaten
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3 cups shredded cabbage or coleslaw mix
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1 (4 ounce) can sliced shiitake mushrooms, drained
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2 cloves garlic, minced
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1 tablespoon sherry
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3 green onions, chopped
Moo Shu Chicken
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.
Recipes · Cuisine · Asian · Chinese
| Prep Time: 20 mins |
| Cook Time: 30 mins |
| Servings: 4 |
| Total Time: 50 mins |
Ingredients
Ingredients List
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts
| 319 | Calories |
| 14g | Fat |
| 17g | Carbs |
| 30g | Protein |