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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • 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.

Nutrition Facts

427 calories; 26 g total fat; 96 mg cholesterol; 653 mg sodium. 14.6 g carbohydrates; 29.9 g protein; Full Nutrition