Chicken Thigh Meat Stir-Fry

Name: Chicken Thigh Meat Stir-Fry
Total time: 35
Yield: 4
Ingredients: 1.5 pounds boneless chicken thighs, cut into bite-size pieces; 2 tablespoons chipotle chile-flavored olive oil; 2 tablespoons soy sauce; 0.5 teaspoon red pepper flakes; 1 tablespoon garlic-flavored olive oil, or more as needed; 1 cup sugar snap peas; 1 cup chopped onion; 0.5 cup chopped red bell pepper; 0.5 cup chopped orange bell pepper; 1 tablespoon minced garlic; 0.25 cup white wine; 1 teaspoon garlic pepper seasoning; 0.5 teaspoon ground ginger; 1 tablespoon cornstarch; 1 tablespoon water, or as needed; 1 cup sliced fresh mushrooms

Recipe by Jennifer Baker from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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1.5 pounds boneless chicken thighs, cut into bite-size pieces
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2 tablespoons chipotle chile-flavored olive oil
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2 tablespoons soy sauce
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0.5 teaspoon red pepper flakes
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1 tablespoon garlic-flavored olive oil, or more as needed
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1 cup sugar snap peas
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1 cup chopped onion
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0.5 cup chopped red bell pepper

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0.5 cup chopped orange bell pepper
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1 tablespoon minced garlic
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0.25 cup white wine
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1 teaspoon garlic pepper seasoning
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0.5 teaspoon ground ginger
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1 tablespoon cornstarch
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1 tablespoon water, or as needed
•

1 cup sliced fresh mushrooms

Instructions

Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes. Add white wine, garlic pepper seasoning, and ground ginger to vegetable mixture; cook and stir until chicken is almost cooked through, about 5 minutes.
Whisk cornstarch and water together in a small bowl until dissolved.
Mix mushrooms and cornstarch mixture into chicken mixture; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.