Spicy Chicken Stir Fry, # 3 - cooking recipe

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

Preparation

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