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.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
427 Calories
Recipe Instructions
Step 1
Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
Step 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. Add white wine, garlic pepper seasoning, and ground ginger to vegetable mixture; cook and stir until chicken is almost cooked through, about 5 minutes.
Step 3
Whisk cornstarch and water together in a small bowl until dissolved.
Step 4
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.
Ingredients
½ teaspoon ground ginger
1 tablespoon cornstarch
1 cup chopped onion
¼ cup white wine
1 tablespoon minced garlic
2 tablespoons soy sauce
½ cup chopped red bell pepper
1 cup sliced fresh mushrooms
½ teaspoon red pepper flakes
1 cup sugar snap peas
1 tablespoon water, or as needed
½ cup chopped orange bell pepper
1 ½ pounds boneless chicken thighs, cut into bite-size pieces
2 tablespoons chipotle chile-flavored olive oil
1 tablespoon garlic-flavored olive oil, or more as needed