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
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
