MU SHU CHICKEN

Ingredients

• 1, lb ,chicken cut into thin slices.
• 1, tbsp ,vegetable oil divided
• 2, ,eggs, lightly beaten
• 1, cup ,shiitake mushroom caps thinly sliced
• 3, cups ,bagged shredded cabbage such as a coleslaw mix
• 2, tsp ,minced ginger
• 2, tbsp ,soy sauce
• 2, tbsp ,hoisin sauce
• 1, tsp ,sesame oil
• 1, tsp ,honey
• 2, tsp ,cornstarch
• , ,salt, to taste

Directions

1. Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more. Remove the eggs from the pan and cut into strips. Cover to keep warm. Wipe out the pan with a paper towel. Heat the remaining 2 teaspoons of oil in the pan. Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm. Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted. Return the chicken and eggs to the pan. In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth. Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken. Serve immediately with tortillas, extra hoisin sauce and green onions.