Ingredients
- 1 pound boneless skinless chicken breasts thinly sliced
- 2 tablespoons vegetable oil divided
- 2 large eggs beaten
- 1 cup shiitake mushrooms thinly sliced
- 3 cups green cabbage shredded
- 2 teaspoons fresh ginger minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- Mandarin pancakes or flour tortillas for serving
- Sliced green onions for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the beaten eggs and cook until set like an omelet, then remove, slice into strips, and set aside.
- In the same skillet, add the remaining oil and stir-fry the chicken until cooked through. Remove the chicken and set aside.
- Add the mushrooms, cabbage, and ginger to the skillet, cooking until the vegetables are tender.
- Whisk together soy sauce, hoisin sauce, sesame oil, and cornstarch with a bit of water to make a smooth sauce. Pour this into the skillet with the vegetables.
- Return the cooked chicken and egg strips to the skillet. Stir everything together and cook until the sauce thickens.
- Serve the Moo Shu Chicken in Mandarin pancakes or flour tortillas, garnished with sliced green onions.
