Moo Shu Chicken

Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl.

Stir in chicken and set aside.

Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl.

Heat 1 teaspoon vegetable oil in a skillet over medium heat.

Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more.

Transfer to a cutting board and slice into thin strips.

Add chicken mixture to the same skillet over medium-high heat.

Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more.

Remove from heat and set aside.

Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat.

Add cabbage, shiitake mushrooms, garlic, and sherry.

Cook until cabbage starts to wilt, about 2 minutes.

Add chicken, eggs, and sauce mixture to cabbage mixture.

Cook and stir until sauce has thickened, about 5 minutes.

Toss in green onions and serve immediately.