This homemade moo shu chicken is a hundred times better than takeout! Serve it once, and your family will beg you to make it again and again.This colorful Chinese stir fry is fully loaded with crunchy vegetables, juicy chicken, and fluffy egg strips.Then everything is tied together by an irresistibly sweet and umami-rich sauce.So, in short, it's one phenomenal dish.
Servings 4
Ingredients
- 6 tbsp cold water
- 3 tsp sesame oil
- 2 tsp corn flour
- 2 chicken breasts sliced into thin strips
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tsp soy sauce
- 2 tsp vegetable oil
- 2 eggs beaten
- 3 cups shredded cabbage or coleslaw mix
- 1 4-ounce can sliced shiitake mushrooms drained
- 2 cloves garlic minced
- 1 tbsp Shaoxing Rice Wine
- 3 spring onions chopped
Instructions
- In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
- In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well-combined. Set aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice the eggs into thin strips.
- To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.
- Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.
- Add the chicken, eggs, and sauce mixture. Stir until sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!
Notes
originally found here