Savory Moo Shu Chicken

Combine water, sesame oil, and cornstarch in a large bowl to create a smooth mixture. Add the chicken pieces and gently coat them with the cornstarch solution, setting it aside for later use.

In a separate bowl, whisk together the remaining water and sesame oil to create another liquid base. Add hoisin sauce, oyster sauce, and soy sauce, stirring until they are fully incorporated; set the sauce aside for now.

Heat a small amount of oil in a skillet over medium heat. Add the eggs and cook for 3 minutes, flipping them halfway through the cooking time. Once cooked to your liking, transfer the eggs to a cutting board and slice them into thin strips.

Add the marinated chicken pieces to the skillet, cooking over medium-high heat for 6 minutes. Flip and cook until the chicken is golden brown on the outside and juicy on the inside, taking about 6 minutes more to achieve this. Transfer the chicken to a plate once done.

Heat another small amount of oil in the skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry to the pan; cook until the cabbage starts to soften, taking about 2 minutes. Add the chicken, sliced eggs, and reserved sauce mixture to the skillet; cook, stirring occasionally, until the sauce thickens, about 5 minutes. Finally, toss in some green onions and serve the dish immediately.