Moo Shu Chicken recipe

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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

Nutrition Info

319.1 calories
carbohydrate: 17.4 g
cholesterol: 156.6 mg
fat: 13.8 g
fiber: 2.3 g
protein: 30.3 g
saturatedFat: 2.8 g
servingSize: -
sodium: 585.4 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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