1/2 cup hoisin sauce
1/4 cup rice wine vinegar
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp toasted sesame oil
6 cloves garlic, minced
Black pepper, to taste
1 lb boneless chicken thighs, cut into thin strips
3 tbsp vegetable oil
2 eggs, whisked
1 14 oz bag coleslaw
8 oz shiitake mushrooms, thinly siced
4 green onions, green parts only, thinly sliced
Flour tortillas or romaine lettuce for serving
Whisk all marinade ingredients in a bowl, then divide into another bowl to use as the sauce later.
Add the chicken to on half of the marinade and toss well. Set aside for at least 15 minutes refrigerated. While marinating, whisk together the eggs. Prepare a large skillet on medium heat and add 2 tsp vegetable oil. Add the eggs and cook in a layer to form an omelette. Set aside to cool, then slice into thin strips.
When done marinading the chicken, add 1 more tbsp of oil to the pan that had the eggs and cook the chicken. Toss the chicken marinade. If the pan is not big enough to lay in a single layer, do this in batches. Cook until well browned and cooked through. Transfer to a plate and set aside.
Add all remaining oil to the pan and add the cole slaw, mushrooms and half the green onions. Saute until cabbage begins to wilt and soften. Add the fresh marinade to the veggies, along with the cooked chicken and cook for about 2 more minutes. Stir in the egg and toss until well combined. Check seasonings and add extra soy sauce, hoisin, or pepper if needed. Sprinkle with uncooked green onions.
Serve immediately with tortillas or romaine lettuce and rice if desired.