Spicy Chicken Stir Fry, # 3

A lively, tongue-tingling dish!

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  chicken breasts, sliced into short strips
• 2  cloves garlic, sliced
• 2  green onions, diced
• 1  eggplant, diced
• 1  zucchini, diced
• 1⁄2 yellow onion, diced
•  olive oil or   fire oil
•  soba noodles

• Marinade

• 1⁄2 cup soy sauce
• 1⁄4 cup rice wine
• 1  orange, juice of
• 4  tablespoons  chili-garlic sauce
• 1⁄4 teaspoon ginger
• 2  teaspoons  Thai seasoning (hulled sesame seeds, crushed red pepper, coriander, minced onions, paptrika, minced garlic, nutmeg,)
• 1  pinch sesame seeds

Directions

1. Combine all ingredients for marinade.
2. Reserve about 1/4 of mixture in separate container.
3. Add chicken and let sit for at least an hour.
4. Put pan or wok over medium-high heat.
5. Add fire oil/olive oil combo until sizzling.
6. Add green onions and garlic.
7. Add chicken mixture and simmer until chicken is no longer pink.
8. Add eggplant, zucchini and onion; add reserved marinade as necessary.
9. Simmer for about 10 minutes, until vegetables are crisp-tender.
10. Cook soba noodles in boiling water 2- 3 minutes.
11. Remove and drain; add noodles to vegetable-chicken mixture and cook 2 minutes longer.