Spicy Chicken Stir Fry, # 3

Spicy Chicken Stir Fry, # 3

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2

    • About This Recipe

    “A lively, tongue-tingling dish!”

    Ingredients

  • 2chicken breasts, sliced into short strips
  • 2clovesgarlic, sliced
  • 2green onions, diced
  • 1eggplant, diced
  • 1zucchini, diced
  • 1/2 yellow onion, diced
  • olive oil orfire oil
  • soba noodles

    • Marinade

  • 1/2 cupsoy sauce
  • 1/4 cuprice wine
  • 1orange, juice of
  • 4tablespoonschili-garlic sauce
  • 1/4 teaspoonginger
  • 2teaspoonsThai seasoning( hulled sesame seeds, crushed red pepper, coriander, minced onions, paptrika, minced garlic, nutmeg,)
  • 1pinchsesame seeds

    • Directions

  • 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.

    • Reviews

  • “Beware when cooking with fire oil!!The food tasted incredible. It was spicy but still had a lot of flavor.”

  • “The best! I’ve made this twice now with no additions, just added more veggies, and that doesn’t really change the recipe. It is indeed very spicy, especially because I use fire oil!! “

  • “This dish is not for the faint of tongue! I love spicy food and it was almost too much for me. I used Enoki and Shitake mushrooms in place of the eggplant and I added some shrimp too. It was delicious. Vegetarians could add more more vegetables and this would be a delicious meatless dish. The sauce made 1 1/3 cups and I reserved 1/2 cup to stir fry with. If you were to use just veggies this would probably be just the right amount. The Soba noodles helped with the heat some.”

  • “I am not much of a spicy food eater, but this one was great!!!I served it over steamed rice, and it was so wonderful.The marinaded chichen made a big difference.Thank you.”

  • “I love spicy food , and this was good.I made the chicken a let it marinate overnight.I served it with noodles and had a green salad on the side to cool down the heat 🙂 thanks for a great recipe!”

  • “It’s important that you like orange-flavored stir-fry for you to enjoy this dish.That was the dominant flavor for us, and, unfortunately, am just not a fan of orange in my Chinese food.”

  • “Very good flavor, I put half the marinade on the chicken and let it sit for about 30 minutes.The other half went in the pan at the end of cooking with a slurry of cornstarch and water and boiled for a minute.It made a nice thick sauce that stuck to all the veggies and chicken.Serious spice lovers should use the fire oil, I used peanut oil and could have had it hotter!Will make again!”

  • “I’m not sure if this will over-ride my previous five star review, but I did want to add that I made the marinade from this recipe again last night.I made some additions though…although, believe me, it is just FINE as is!I also asked s’kat if it would be ok for me to post this second review with the changes I made, and she said fine.I added 1 tsp of dry mustard, about 1/4 cup of chili oil, doubled the Thai Spices, doubled the chili-garlic sauce, added freshly minced garlic, 1 tsp of black pepper, and 1 tsp HOT Hungarian Paprika.I had three good sized top sirloin steaks, marinaded them in a plastic bag for about 3 hours, and fired up the grill.DH cooked them medium/rare, sliced them up and served over hot rice.DELISH!!!”

    •