Stir Fry Chicken & Shrimp
With Chipotle Marinade

Marinade
½ cup olive oil or peanut oil
4 T. 
Satan's Breath® Chipotle Rub
1+ cup red wine
1 cup orange juice
2 T. minced garlic
¼ cup white sugar granules  

Follow the directions given in the Elmo's Homemade Marinade

 Dish
2 T. olive oil
1.5 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 Chipotle Marinate.  Use two dishes, one dish for the chicken tenders, in one dish for the shrimp.   Make sure both are totally covered on both sides with the Marinade.  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

 

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