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Buffalo Chicken Stir Fry
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Buffalo Chicken Stir Fry

Buffalo Chicken Stir Fry

Ingredients

    Buffalo Sauce
  • 3 tablespoons butter
  • 8 ounces Frank’s Red Hot Original Sauce
  • In a small saucepan melt butter with Franks, over low heat - stir to combine well and set aside
    Ranch
  • 2 tablespoons sour cream
  • 2 tablespoons mayo
  • 2 tablespoons buttermilk
  • 1/2 teaspoon onion powder
  • 1 clove garlic, minced
  • Juice of 1/4 lemon
  • 1 tablespoon each chopped fresh parsley, chives and dill
  • Salt and pepper to taste
  • Put all ingredients in a small bowl and stir well to combine - set aside
    Noodles & Chicken
  • 2 pounds boneless skinless chicken thighs, sliced into pieces pieces
  • 1 tablespoon oil
  • 2 stalks celery (reserve leaves), sliced thin on an angle
  • 8 ounce fresh Udon Noodles; cook per package directions
  • 1/2 cup crumbled blue cheese

Directions

    Buffalo Sauce
  1. In a small saucepan melt butter with Franks, over low heat - stir to combine well and set aside
    Ranch
  1. Put all ingredients in a small bowl and stir well to combine - set aside
    Noodles & Chicken
  1. Put chicken in a medium bowl, add 1/4 cup Buffalo sauce and stir well to coat, set aside
  2. Heat oil in wok or skillet on high, add celery and cook about a minute then add chicken
  3. Stir until just cooked through, 4-5 minutes then mix in cooked Udon Noodles, add remaining Buffalo sauce, blue cheese and stir to mix in
  4. Put in a bowl, drizzle with ranch and garnish with chopped reserved celery leaves

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