- 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
- Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
- 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.
- Whisk cornstarch and water together in a small bowl until dissolved.
- 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.