Directions

• Step 1

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

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• Step 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.

• Step 3

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

• Step 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.