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I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Buffalo Chicken Stir Fry
...in your mind.
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Buffalo Chicken Stir Fry
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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
In a small saucepan melt butter with Franks, over low heat - stir to combine well and set aside
Ranch
Put all ingredients in a small bowl and stir well to combine - set aside
Noodles & Chicken
Put chicken in a medium bowl, add 1/4 cup Buffalo sauce and stir well to coat, set aside
Heat oil in wok or skillet on high, add celery and cook about a minute then add chicken
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
Put in a bowl, drizzle with ranch and garnish with chopped reserved celery leaves