Chicken Thigh Meat Stir-Fry - cooking recipe

Ingredients

1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
2 tablespoons chipotle chile-flavored olive oil
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
1 tablespoon garlic-flavored olive oil, or more as needed
1 cup sugar snap peas
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped orange bell pepper
1 tablespoon minced garlic
1/4 cup white wine
1 teaspoon garlic pepper seasoning
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water, or as needed
1 cup sliced fresh mushrooms

Preparation

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.