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Chicken Thigh Meat Stir-Fry

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Diamond Lill

"Easy stir fry with chicken thigh meat. Serve over steamed rice."
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35 m servings 427 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 427 calories; 26 g fat; 14.6 g carbohydrates; 29.9 g protein; 96 mg cholesterol; 653 mg sodium. Full nutrition

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