Spicy Chicken Stir Fry, # 3 |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A lively, tongue-tingling dish! 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 |
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.
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