Here is the recipe for Drunken Chicken (or Shrimp, whatever). I will freely admit it is kind of a pain in the ass to make, but it is so worth it. My suggestion is that you get all your ingredients together beforehand and have them close by as you're cooking. Pre-measure the chicken broth and Hoisin sauce, and have all your veggies and seasonings chopped up. Serve this over rice or soba noodles. You can pick soba noodles up in the refrigerated section of CostCo--two bags for $4.99 or something.
Drunken Stir Fry Chicken
1-2 lbs. boneless, skinless chicken breast, cut into large bite-size pieces
(Or you can do a pound or two of shrimp, instead. Or a combination!)
2 tbs. soy sauce
2 whole eggs, beaten
1/2 c. corn starch
Salt & pepper to taste
Combine soy sauce, eggs, corn starch & salt and pepper in a medium bowl and whisk until smooth. Add chicken and stir until well-coated. Refrigerate the mixture for a half-hour to marinade.
3 tbs. peanut oil
1 tbs. sesame oil
1 tbs. fresh chopped ginger (buy it in a jar at the grocery store)
1 bunch fresh diced scallions/green onions
1 tsp. red pepper flakes (more if you like it spicy)
1/2 tbs. dried lemongrass
Juice of 2 limes (about 1/4 cup if you buy the stuff in the plastic lime)
2 tbs. brown sugar
2 tbs. rice vinegar
2 cups chicken broth
3 tbs. fish sauce
1/2 cup Hoisin sauce
1/2 cup sliced fresh mint leaves (optional)
1. Heat the peanut and sesame oil over medium-high heat. Brown the marinated chicken/shrimp in the hot oil and remove. Set aside on paper towels to drain.
2. Add another 2 tbs. oil (mix of sesame & peanut is good) and heat. Add the garlic, ginger, scallions and red pepper flakes. Stir and brown lightly.
3. Add remaining ingredients and bring to simmer. If a thicker sauce is desired, mix 1 tb. corn starch in 2 tb. water and add to the sauce. Simmer until thickened, add chicken/shrimp & heat.
4. Serve over rice or noodles, garnish with fresh mint.