Moo Shu Chicken Easy (Print Version)
# Ingredients:
→ Marinade
01 -
2 tablespoons cold water
02 -
2 teaspoons sesame oil
03 -
2 teaspoons cornstarch
04 -
450 grams chicken breast tenderloins, sliced into thin strips
→ Sauce
05 -
4 tablespoons cold water
06 -
1 teaspoon sesame oil
07 -
2 tablespoons hoisin sauce
08 -
2 tablespoons oyster sauce
09 -
2 teaspoons soy sauce
→ For Cooking
10 -
2 teaspoons vegetable oil, divided
11 -
2 eggs, beaten
12 -
300 grams shredded cabbage or coleslaw mix
13 -
115 grams canned sliced shiitake mushrooms, drained
14 -
2 cloves garlic, minced
15 -
1 tablespoon dry sherry
16 -
3 green onions, chopped
# Instructions:
01 -
In a large bowl, whisk together 2 tablespoons cold water, 2 teaspoons sesame oil, and cornstarch until smooth. Add sliced chicken and toss to coat thoroughly. Set aside to marinate.
02 -
In a small bowl, combine 4 tablespoons cold water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce. Whisk until fully blended. Reserve for later.
03 -
Heat 1 teaspoon vegetable oil in a large skillet over medium heat. Pour in beaten eggs and cook for 3 minutes. Flip and cook an additional 3 minutes until set. Remove and cut eggs into thin strips.
04 -
Using the same skillet over medium-high heat, add chicken strips. Sear for 6 minutes, turn, then cook for another 6 minutes until golden and cooked through. Remove chicken from skillet and set aside.
05 -
Heat remaining teaspoon of vegetable oil in the skillet over medium-high heat. Add shredded cabbage, drained shiitake mushrooms, minced garlic, and sherry. Sauté, stirring frequently, until cabbage begins to wilt, about 2 minutes.
06 -
Return cooked chicken and egg strips to the skillet with vegetables. Pour reserved sauce over mixture and toss to coat evenly. Stir in chopped green onions and cook for 1 minute until heated through. Serve immediately.
# Notes:
01 -
For best results, slice chicken and vegetables as thinly as possible to ensure even cooking.