Preparation:   

Preparation time: 20 mins

Cooking time: 30 mins

Serving: 4

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 large 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

Instructions:

1. Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
2. Combine remaining 4 tablespoons water and 1 teaspoon sesame oil in a separate bowl. Whisk in hoisin sauce, oyster sauce, and soy sauce until well combined; set sauce aside.
3. Heat 1 teaspoon oil in a skillet over medium heat. Add eggs and cook for 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 marinated chicken to the skillet and cook over medium-high heat for 6 minutes. Flip and cook until golden brown on the outside and the juices run clear, about 6 minutes more; transfer to a plate.
5. Heat remaining 1 teaspoon oil in the skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry; cook until cabbage starts to wilt, about 2 minutes. Add chicken, sliced egg, and reserved sauce to the skillet; cook, stirring occasionally, until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.