Begin by slicing chicken breast tenderloins into thin strips, about ½ inch thick, for even cooking.

In a medium bowl, whisk together cold water and cornstarch until smooth. Then, add hoisin sauce, oyster sauce, soy sauce, and sesame oil, blending until fully incorporated.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add minced garlic and sauté for about 30 seconds, until fragrant.

Add the sliced chicken, stirring frequently until it’s browned and cooked through, approximately 4-5 minutes.

Add the shredded cabbage, sliced shiitake mushrooms, and green onions to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender yet still vibrant and slightly crisp.

Push the stir-fry ingredients to one side of the skillet, creating space for the eggs. Pour the beaten eggs into the cleared area and cook for about 2 minutes, scrambling gently.

Pour the prepared sauce over the stir-fry mixture, stirring well to combine all the ingredients. Continue cooking for an additional minute until the sauce has thickened slightly.

Plate your delicious Moo Shu Chicken warm, either over a steaming bed of white rice or wrapped in soft Mandarin pancakes.