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Buffalo Style Chicken
This recipe is a healthier take on the American delight- BUFFALO CHICKEN
Serves 4 – can be easily scaled up or back to serve more or less.
Chicken breast stirfry: 500g
Red onion: 150g
Red capsicum: 150g
Franks buffalo wing sauce: 1 bottle (148ml)
Extra sharp parmesan cheese: 40g
Olive oil: 10ml
Salt and pepper: to taste
Dice all vegetables and pan fry in a splash of water (and salt and pepper, plus any other herbs you like) at medium to high heat for about 3 minutes.
Transfer vegetables to a bowl and set aside.
Heat oil in pan to a medium to high heat. Pan fry chicken breast stirfry until only just cooked.
Add buffalo sauce to the chicken, simmer over a low to medium heat for 2 minutes, then add the vegetables.
Stir well and simmer over a low to medium heat until chicken is fully cooked through.
Season to taste.
Serve with your choice of base. I use basmati rice (30g dry weight per serve).
Top with the parmesan cheese.
Add side if you choose. I use coleslaw with some celery for that authentic buffalo chicken taste! You could also add some ranch dressing for an even more authentic buffalo chicken taste.
(Without base or side – adjust your macros to suit your choices for base, side and any additional toppings)
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