680 g boneless chicken thighs, cut into bite-size pieces
30 ml chipotle chile-flavored olive oil
30 ml soy sauce
2.5 ml red pepper flakes
15 ml garlic-flavored olive oil, or more as needed
150 g sugar snap peas
150 g chopped onion
120 g chopped red bell pepper
120 g chopped orange bell pepper
15 ml minced garlic
60 ml white wine
5 ml garlic pepper seasoning
2.5 ml ground ginger
15 ml cornstarch
15 ml water, or as needed
150 g sliced fresh mushrooms
Step 1
In a bowl, combine the chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes; set aside.
Step 2
Heat garlic-flavored olive oil in a wok or large skillet over medium heat. Cook and stir snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes.
Step 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.
Step 4
In a small bowl, whisk together the cornstarch and water until dissolved. Stir into the pan. Add mushrooms and cook and stir until the sauce is thickened and the chicken is no longer pink in the center, about 5 minutes more.