Chicken Thigh Meat Stir-Fry

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

Ingredients

• 1 tablespoon cornstarch
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 cup sliced fresh mushrooms
• 1 cup sugar snap peas
• 1 tablespoon water, or as needed
• 2 tablespoons chipotle chile-flavored olive oil
• 1 tablespoon garlic-flavored olive oil, or more as needed
• 1 teaspoon garlic pepper seasoning
• 0.25 cup white wine
• 0.5 teaspoon ground ginger
• 0.5 teaspoon red pepper flakes
• 0.5 cup chopped red bell pepper
• 0.5 cup chopped orange bell pepper
• 1.5 pounds boneless chicken thighs, cut into bite-size pieces

Recipe Instructions

Step 1

Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.

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.

Step 3

Add chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.

Step 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.