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
  • Carrot: 150g
  • Red capsicum: 150g
  • Zucchini: 300g
  • Franks buffalo wing sauce: 1 bottle (148ml)
  • Extra sharp parmesan cheese: 40g
  • Olive oil: 10ml
  • Salt and pepper: to taste
  1. 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.
  2. Transfer vegetables to a bowl and set aside.
  3. Heat oil in pan to a medium to high heat. Pan fry chicken breast stirfry until only just cooked.
  4. Add buffalo sauce to the chicken, simmer over a low to medium heat for 2 minutes, then add the vegetables.
  5. Stir well and simmer over a low to medium heat until chicken is fully cooked through.
  6. Season to taste.
  7. Serve with your choice of base. I use basmati rice (30g dry weight per serve).
  8. Top with the parmesan cheese.
  9. 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)
  • Kcals: 258
  • Carbs: 10.9g
  • Fat: 8.4g
  • Protein: 31.7g
  • Fibre: 3g

  • Protein
  • 31.7
  • Fats
  • 12.8
  • Carbohydrates
  • 10.9