Sesame Chicken Stir
A savory sesame chicken stir-fry made with tender chicken, sautéed cabbage, mushrooms, and scrambled eggs, all coated in a rich, flavorful sauce. It's a perfect balance of crispy, tender, and tangy textures, served hot and ready in less than 30 minutes.
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.