Chicken Thigh Meat Stir-Fry

Name: Chicken Thigh Meat Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lb Boneless Chicken Thigh; 1 tbsp Cornstarch; 0.5 cup Diced Bell Pepper; 1 cup Diced Onion; 1 tbsp Garlic Oil; 1 tsp Garlic Pepper Seasoning; 0.5 tsp Ground Ginger; 1 tbsp Minced Garlic; 2 tbsp Olive Oil; 0.5 tsp Red Pepper Flakes; 1 cup Sliced Mushrooms; 1 cup Snap Peas; 2 tbsp Soy Sauce; 1 tbsp Water; 0.25 cup White Wine

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Low-Carb Comfort-Food

This Chicken Thigh Meat Stir-Fry brings juicy, soy-kissed chicken together with crisp snap peas, peppers, onions, and mushrooms in a lightly spiced sauce with chipotle heat and gingery aroma. The cornstarch finish gives it a glossy, satisfying coating that’s perfect over steamed rice. Ideal for a quick weeknight dinner with bold flavor and plenty of vegetables.

Prep20 mins
Cook15 mins
Serves4
DifficultyEasy

1

Combine the chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes in a bowl; set aside.
2

Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir the snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes.
3

Add the chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until the chicken is almost cooked through, about 5 minutes.
4

Whisk the cornstarch and water in a small bowl until dissolved; stir into the pan. Add the mushrooms; cook and stir until the sauce is thickened and the chicken is no longer pink in the center, about 5 minutes more.