Chicken Thigh Meat Stir-Fry
Description
Chicken thigh stir-fry is an easy, delicious weeknight star in this spicy, vegetable-heavy recipe that is ready in about 30 minutes; serve over steamed rice.
Ingredients
•
1 1/2 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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1/2 teaspoon red pepper flakes
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1 tablespoon garlic-flavored olive oil, or more as needed
•
1 cup sugar snap peas
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1 cup chopped onion
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1/2 cup chopped red bell pepper
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1/2 cup chopped orange bell pepper
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1 tablespoon minced garlic
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1/4 cup white wine
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1 teaspoon garlic pepper seasoning
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1/2 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
Directions
1
Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.
2
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.
3
Add chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.
4
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.