Cooking with FOX 7: Spicy Chicken Stir Fry

H-E-B Cooking Connection's Emily Madden shares an Asian recipe with a kick.


4 boneless skinless chicken thighs, cut into small bite sized pieces 
1 red bell pepper, sliced
1/2 yellow onion, sliced
1 cup matchstick carrots
1 cup snow peas
1 bottle Mama Tangs Spicy Vinaigrette
green onions and sesame seeds for garnish


* Place all ingredients except green onion and sesame seeds in a plastic bag.  Let marinate in fridge for at least an hour.
* Heat skillet over medium high heat.  Once hot, pour the entire contents of the bag into the skillet. Stir frequently until chicken is completely cooked, about 5 minutes.  Pour over rice or noodles and garnish with green onion and sesame seeds.
** If using a wok, heat over high heat.  Pour contents of bag into wok and constantly move wok back and forth with one hand and stir with long chop sticks or wooden spoon until chicken is cooked through. 

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