Easy Recipe
Moo Shu Chicken - Sesame Oil – Eggs – Chicken Breast – Shiitake Mushrooms – Shredded Cabbage – Ginger – Garlic Cloves – Soy Sauce – Hoisin Sauce – Oyster Sauce – Honey – Cornstarch – Water SERVING – Green Onion – Chili Flakes – Sesame Seeds
In a non-stick pan, warm 2 teaspoons of sesame oil over medium-high heat. Pour the beaten egg to cover the pan, cook until set like a flat dry omelette.
1
Remove the omelet from the pan and place on a chopping board. Slice into thin strips. Set aside in a bowl covered with foil to keep warm.
2
Place the chicken strips in hot sesame oil on a pan, cook, and stir occasionally. Cook uncovered until the meat is no longer pink and browned – about 5 minutes.
3
Remove the chicken from the pan and set it aside on a plate. Add shredded cabbage, ginger, garlic, and mushrooms and stir fry until slightly wilted but still a bit tender.
4
In a small bowl, whisk soy sauce, hoisin sauce, honey, oyster sauce, cornstarch, and water until smooth. Return the chicken strips and cooked eggs to the pan. Pour the sauce.
5
Stir fry the Moo Shu Chicken for a few minutes until it's fragrant and warm. Serve with sliced green onions, sesame seeds, more soy sauce for savory flavors, and chili flakes.
6
SERVINGS
TIME
Serving: 1 serving Makes: 4 servings
Prep: 10 Minutes Cook: 20 Minutes