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.
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.
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.
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.
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.
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.
Serving: 1 serving Makes: 4 servings
Prep: 10 Minutes Cook: 20 Minutes