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 a 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.