Spicy Chicken Stir Fry, # 3

• 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

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.

chicken breasts, garlic, green onions, eggplant, zucchini, yellow onion, olive oil, noodles, marinade, soy sauce, rice wine, orange, chiligarlic sauce, ginger, sesame seeds, sesame seeds

Taken from www.food.com/recipe/spicy-chicken-stir-fry-3-16769 (may not work)