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.
INGREDIENTS
  • 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
INSTRUCTIONS
  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.
MACROS
(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