Mu Shu Chicken

• 2 eggs, whisked
• 1 Tbl ginger, minced
• 2 cloves garlic, minced
• 3 cups chopped cabbage or coleslaw mix
• 4 oz shiitake mushrooms, sliced
• 4 Tbl soy sauce
• 4 Tbl hoisin sauce
• 1 Tbl oyster sauce
• 1 tsp sesame oil
• 1 Tbl dry sherry
• 3 cups chicken, shredded
• 1/4 cup sliced scallions

Directions:

Preheat oven to 375 degrees. Cook chicken at 375 for about 40-45 minutes depending on thickness.  Once cooled to touch, use 2 forks and shred the chicken, set aside.

Lightly spray small skillet, scramble the 2 eggs and set aside.

Lightly spray large skillet, add ginger and garlic. Saute about 1 minute. Add the mushrooms and saute another 2 minutes. Add the cabbage and saute until cabbage is wilted, about 5 minutes.

Stir in the soy sauce, hoisin sauce, oyster sauce and sesame oil. Stir well.  Add the chicken, scrambled eggs and dry sherry and saute about 2 minutes to heat through.

Turn off heat and add the sliced scallions. Enjoy!