Spicy Chicken Stir Fry, # 3

• chicken breasts, sliced into short strips↗2
• cloves garlic, sliced↗2
• green onions, diced↗2
• eggplant, diced↗1
• zucchini, diced1
• yellow onion, diced↗1⁄2
• olive oil or fire oil↗
• soba noodles↗
• Marinade
• soy sauce↗1⁄2 cup
• rice wine↗1⁄4 cup
• orange, juice of↗1
• chili-garlic sauce↗4 tablespoons
• ginger↗1⁄4 teaspoon
• Thai seasoning (hulled sesame seeds, crushed red pepper, coriander, minced onions, paptrika, minced garlic, nutmeg,)↗2 teaspoons
• pinch sesame seeds↗1

Step-by-step instructions

1. 1

   Combine all ingredients for marinade.

2. 2

   Reserve about 1/4 of mixture in separate container.

3. 3

   Add chicken and let sit for at least an hour.

4. 4

   Put pan or wok over medium-high heat.

5. 5

   Add fire oil/olive oil combo until sizzling.

6. 6

   Add green onions and garlic.

7. 7

   Add chicken mixture and simmer until chicken is no longer pink.

8. 8

   Add eggplant, zucchini and onion; add reserved marinade as necessary.

9. 9

   Simmer for about 10 minutes, until vegetables are crisp-tender.

10. 10

    Cook soba noodles in boiling water 2- 3 minutes.

11. 11

    Remove and drain; add noodles to vegetable-chicken mixture and cook 2 minutes longer.