Chicken Thigh Meat Stir-Fry

• 1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
• 2 tablespoons chipotle chile-flavored olive oil
• 2 tablespoons soy sauce
• 1/2 teaspoon red pepper flakes
• 1 tablespoon garlic-flavored olive oil, or more as needed
• 1 cup sugar snap peas
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped orange bell pepper
• 1 tablespoon minced garlic
• 1/4 cup white wine
• 1 teaspoon garlic pepper seasoning
• 1/2 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 tablespoon water, or as needed
• 1 cup sliced fresh mushrooms

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.

chicken thighs, olive oil, soy sauce, red pepper, garlic, sugar snap peas, onion, red bell pepper, orange bell pepper, garlic, white wine, garlic pepper, ground ginger, cornstarch, water, mushrooms

Taken from www.allrecipes.com/recipe/239267/chicken-thigh-meat-stir-fry/ (may not work)