Chicken Thigh Meat Stir-Fry recipe

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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: : -

Directions

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

  2. 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.

  3. Whisk cornstarch and water together in a small bowl until dissolved.

  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.

Recipe Yield

4 servings

Recipe Note

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

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