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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

Nutrition Info

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 servingSize: - sodium: 652.8 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

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