Chicken Thigh Meat Stir-Fry
Easy chicken thigh stir-fry with vegetables. Serve over steamed rice.
boneless chicken thighs, cut into bite-size pieces
1 ½
pounds
chipotle chile-flavored olive oil
2
tablespoons
soy sauce
2
tablespoons
red pepper flakes
½
teaspoon
garlic-flavored olive oil, or more as needed
1
tablespoon
sugar snap peas
1
cup
chopped onion
1
cup
chopped red bell pepper
½
cup
chopped orange bell pepper
½
cup
minced garlic
1
tablespoon
white wine
¼
cup
garlic pepper seasoning
1
teaspoon
ground ginger
½
teaspoon
cornstarch
1
tablespoon
water, or as needed
1
tablespoon
sliced fresh mushrooms
1
cup
 Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.
  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 chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.
  Whisk cornstarch and water together in a small bowl until dissolved; stir into pan. Add mushrooms; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.
