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.
Posted
by Coba Grills and we thank All recipes for this delicious recipe and with a collection link.
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