Low Glow Chipotle Stir-Fry Chicken & Shrimp

1.5-T. olive oil
½-cup Satan’s Breath® Low Glow Chipotle Sauce
1.25-lbs.chicken tenders, cut fingerlings
½-sliced Vidalia onion
1-can Italian Cut Green Beans
4-cups left over toss salad
½-tsp. salt, optional
½-tsp. Satan’s Breath® Gourmet Black Pepper
1.5-lbs peeled & clean shrimp

In two separate dishes; marinate, using the Low Glow Chipotle Sauce, the chicken tenders in one dish and the shrimp in the other. Make sure both are totally covered on both sides. Wrap with plastic wrap and put in the refrigerator for a period of 8 hours or overnight. When ready to cook, which I do at the last minute so it will be nice and hot when served. Start off with the olive oil in a preheated wok. Do the chicken first. When the chicken is done, add the onion slices, green beans. Stir-fry until the onions are limp, but still a little crunchy. When it is ready add the toss salad and the shrimp. Scrape any chipotle sauce left in the bowls into the wok. The shrimp should take only 4 or 5 minutes. Do not over cook. Serve only with a little hard bread and butter. Serves 4