1-Getting started: Getting started with Moo Shu Chicken is all about keeping things simple and fun in the kitchen. First, mix the sliced chicken breast with the marinade ingredients in a bowl until well combined, then set it aside for 15 minutes to soak up those flavors. This step helps the chicken stay tender and tasty as you move on.

2-Next, heat 1 tablespoon of oil in a frying pan and pour in the beaten 2 large eggs to make an omelet. Once it’s done, transfer it to a cutting board and cut into thin strips, then set it aside for later. While that’s cooling, combine 2 tablespoons hot water with 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and ½ teaspoon sesame oil in another bowl and stir it all together.

3-Now, heat another tablespoon of oil in a wok or large skillet until it’s nearly smoking, add the chicken, and sear it on all sides until it’s about 80% cooked. Remove the chicken and set it aside. Add the last tablespoon of oil to the wok, crank up the heat, and stir in the 2 cloves garlic, minced, followed by 3 cups napa cabbage, shredded, 5 shiitake mushrooms, soaked and sliced (about ½ cup), 1 tablespoon wood ear mushrooms, soaked and roughly chopped (about ½ cup), ½ cup bamboo shoots, soaked and julienned, and ¼ cup lily flowers, soaked and ends removed. Stir for 1 minute, then add 1 tablespoon Shaoxing wine and stir-fry for 20 seconds.

4-Finishing Touches: Finally, add the sauce mixture, cooked chicken, and egg strips back to the wok. Keep the heat high to ensure no liquid remains, then toss in the 2 scallions, split and sliced into 2-inch pieces. Serve it up with Mandarin pancakes and a bit more hoisin sauce for that perfect wrap. The whole process, from prep to plate, takes about 1 hour prep time and 20 minutes cook time, totaling 1 hour 20 minutes.

5-When you toss everything together, keep stirring quickly so it all cooks evenly and stays nice and crisp. For another easy recipe that builds on these skills, try our banana bundt cake for a sweet treat afterward.