Chicken and Chinese Vegetable Stir-Fry

Ingredients

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• 6 tablespoons cold water, divided
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• 3 teaspoons sesame oil, divided
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• 2 teaspoons cornstarch
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• 1 pound chicken breast tenderloins, cut into thin strips
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• 2 tablespoons hoisin sauce
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• 2 tablespoons oyster sauce
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• 2 teaspoons soy sauce
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• 2 teaspoons vegetable oil, divided
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• 2 large eggs, beaten
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• 3 cups shredded cabbage or coleslaw mix
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• 1 (4 ounce) can sliced shiitake mushrooms, drained
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• 2 cloves garlic, minced
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• 1 tablespoon sherry
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• 3 green onions, chopped
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Instructions

1. 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. 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. 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. 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. 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.