CHICKEN THIGH MEAT STIR-FRY

Chicken Thigh Meat Stir-Fry image

Easy stir fry with chicken thigh meat. Serve over steamed rice.

Provided by Jennifer Baker

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

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

Steps:

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, red bell pepper, orange bell pepper, 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.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 14.6 g, Cholesterol 95.8 mg, Fat 26 g, Fiber 2.8 g, Protein 29.9 g, SaturatedFat 6 g, Sodium 652.8 mg, Sugar 3.7 g