Easy chicken thigh stir-fry with vegetables. Serve over steamed rice.
Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::4
Ingredients
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1 ½ pounds boneless chicken thighs, cut into bite-size pieces
2 tablespoons chipotle chile-flavored olive oil
2 tablespoons soy sauce
½ teaspoon red pepper flakes
1 tablespoon garlic-flavored olive oil, or more as needed
1 cup sugar snap peas
1 cup chopped onion
½ cup chopped red bell pepper
½ cup chopped orange bell pepper
1 tablespoon minced garlic
¼ cup white wine
1 teaspoon garlic pepper seasoning
½ teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water, or as needed
1 cup sliced fresh mushrooms
Directions
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.