Chinese Recipe ✓ Moo Shu Chicken

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.

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 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

Cooking Directions

1. Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
2. Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
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.
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.
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.
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.

Nutrition Facts

• calories319.1
• carbohydrateContent17.4 g
• cholesterolContent156.6 mg
• fatContent13.8 g
• fiberContent2.3 g
• proteinContent30.3 g
• saturatedFatContent2.8 g
• sodiumContent585.4 mg
• sugarContent3.3 g