I love this Sesame Chicken Stir-Fry because it’s packed with tender chicken, savory shiitake mushrooms, and fluffy egg strips, all coated in a rich, umami-packed sauce.
It’s a delicious, balanced meal you can whip up quickly on any busy night.
Why I Love This Recipe
Juicy chicken marinated for deep flavor.
Egg strips add a lovely texture and protein boost.
Cabbage and mushrooms bring crunch and earthiness.
Simple sauce with hoisin, oyster, and soy for rich umami.
Quick one-pan meal, ready in under 30 minutes.
What You’ll Need (Ingredient Highlights)
Chicken breast tenderloins — sliced thin for fast cooking.
Hoisin and oyster sauce — for sweet and savory depth.
Shiitake mushrooms — add a meaty, earthy flavor.
Eggs — cooked into strips for added protein.
Sesame oil — for a nutty aroma.
Cabbage or coleslaw mix — provides fresh crunch.
Pro Tips Before You Start
Marinate chicken for at least 10 minutes to tenderize and flavor.
Use a sharp knife to slice chicken thin for even cooking.
Cook eggs separately for best texture, then slice thin.
Stir sauce ingredients well to avoid lumps.
Don’t overcrowd the pan to ensure even searing.
How to Make Sesame Chicken Stir-Fry with Eggs and Shiitake Mushrooms
Step 1: Marinate the Chicken
In a large bowl, whisk 2 tablespoons cold water, 2 teaspoons sesame oil, and cornstarch until dissolved.
Add chicken strips and toss to coat. Set aside.
Step 2: Prepare the Sauce
In a small bowl, whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce until smooth. Set aside.
Step 3: Cook the Eggs
Heat 1 teaspoon vegetable oil in a large skillet over medium heat.
Pour in beaten eggs and cook 3 minutes until set.
Flip and cook 3 more minutes. Slice into thin strips.
Step 4: Cook the Chicken
Add remaining 1 teaspoon vegetable oil to skillet, increase heat to medium-high.
Add chicken strips and cook 6 minutes per side until golden and cooked through.
Remove and set aside.
Step 5: Sauté Vegetables
In the same skillet, add shredded cabbage, drained shiitake mushrooms, minced garlic, and sherry.
Stir and cook about 2 minutes until cabbage wilts.
Step 6: Combine and Finish
Return chicken and egg strips to skillet. Pour sauce mixture in.
Stir and cook until sauce thickens, about 5 minutes. Remove from heat.
Step 7: Garnish and Serve
Stir in chopped green onions.
Serve immediately with steamed rice or noodles.
What to Serve It With
Steamed jasmine or basmati rice
Simple fried rice
Stir-fried vegetables
Asian-style noodles
Variations / Substitutions
Substitute chicken with tofu for a vegetarian option.
Use soy sauce alternatives for gluten-free.
Add bell peppers or snap peas for extra veggies.
Swap sherry with rice wine or omit for alcohol-free.
Storage & Leftovers
Refrigerate in airtight container for up to 3 days.
Reheat gently on stovetop or microwave.
Sauce may thicken upon cooling; add splash of broth or water when reheating.
FAQs
Can I use regular chicken breasts instead of tenderloins?
Yes, just slice thinly for even cooking.
Is this dish spicy?
No, but you can add chili flakes or sriracha if you want heat.
Can I prepare this ahead of time?
Marinate chicken in advance and cook just before serving.
What can I substitute for shiitake mushrooms?
Button mushrooms or cremini work well.
Is oyster sauce vegetarian?
No, use vegetarian oyster sauce or mushroom sauce for a vegan version.
Can I freeze leftovers?
Yes, but texture of vegetables may change. Best eaten fresh.
How do I get the eggs fluffy and soft?
Cook slowly on medium heat and avoid over-flipping.
Final Thoughts
This Sesame Chicken Stir-Fry with Eggs and Shiitake Mushrooms is a quick, delicious, and wholesome meal full of layers of flavor and texture.
It’s perfect for a weeknight dinner when you want something hearty yet easy to prepare.
Sesame Chicken Stir
Ingredients
- 6 tablespoons cold water divided
- 3 teaspoons sesame oil divided
- 2 teaspoons cornstarch
- 1 pound chicken breast tenderloins thinly sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons vegetable oil divided
- 2 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
- Whisk 2 tbsp water, 2 tsp sesame oil, cornstarch; toss chicken to coat, set aside.
- Mix remaining water, sesame oil, hoisin, oyster, soy sauce; set aside.
- Heat 1 tsp oil, cook eggs 3 mins per side; slice thin.
- Heat 1 tsp oil, cook chicken 6 mins per side until golden. Remove.
- Sauté cabbage, mushrooms, garlic, sherry 2 mins.
- Return chicken, eggs; add sauce, cook 5 mins until thickened.
- See full steps with tips & photos → https://mischacrossing.com/sesame-chicken-stir/
Notes
- Make Ahead: This dish can be prepared ahead of time and stored in the fridge for up to 3 days. Reheat before serving.
- Vegetable Variations: You can add other vegetables like bell peppers, carrots, or broccoli for more variety.
