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Chicken Thigh Meat Stir-Fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy chicken thigh stir-fry with veggies ready in 30 minutes, perfect for a quick and tasty weeknight dinner served over fluffy rice.
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
Instructions:
  • Combine chicken, spicy chipotle-infused olive oil, soy sauce, and red pepper flakes in a bowl; let flavors mingle.
  • In a wok or large skillet over medium heat, sauté snap peas, onion, bell peppers, and garlic in garlic-infused olive oil until slightly tender, approximately 5 minutes.
  • Combine the chicken mixture with white wine, garlic pepper seasoning, and ground ginger in the pan. Cook and stir until the chicken is nearly cooked through, approximately 5 minutes.
  • Combine cornstarch and water in a small bowl and mix until smooth. Pour into the pan with the mushrooms and cook, stirring, until the sauce thickens and the chicken is fully cooked, about 5 minutes.

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