Boneless Buffalo Chicken Strips
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 650.2
- Total Fat: 48.1 g
- Cholesterol: 125.3 mg
- Sodium: 2,214.0 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.0 g
- Protein: 46.3 g
View full nutritional breakdown of Boneless Buffalo Chicken Strips calories by ingredient
Introduction
A leaner variation on the original from the Anchor Bar in upstate New York. Enjoy! A leaner variation on the original from the Anchor Bar in upstate New York. Enjoy!Number of Servings: 4
Ingredients
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ingredients
For the chicken:
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 lb. boneless, skinless chicken breasts
For the dip:
Blue Cheese Dressing
1/4 cup sour cream
2 Tbs. cider vinegar
1/2 cup thinly sliced scallions
1 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely chopped fresh dill
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
Pinch cayenne
For the sauce:
1/4 cup Frank’s Hot Sauce
4 Tbs. melted Olivio Oliv Oil Spread
3/4 tsp. coarse salt
1 Tbs. cornstarch mixed with 1/4 cup water
For finishing the dish:
1/2 tsp. freshly ground black pepper
1 red bell pepper, cored, seeded, and cut into 1/2-inch wide strips
1 celery heart, washed and drained, cut into sticks
Directions
how to make
Marinate the chicken: In a large bowl, combine the soy sauce, and lemon juice. Trim and discard any visible fat on the chicken breasts Cut each breast lengthwise into 5 to 6 strips. Toss the strips in the hot sauce mixture. Cover and refrigerate for 24 hours.
Make the dip: Blend the b;ue cheese dressing with the sour cream and cider vinegar and process until the mixture has the consistency of creamy mayonnaise. Add the scallions, parsley, and dill and process again briefly. Season to taste with salt, pepper, and cayenne. Wrap well and refrigerate for up to four days.
Make the sauce: In a small saucepan, whisk together the hot sauce, melted butter, salt, and cornstarch mixture. Heat while whisking constantly until the mixture comes to a boil. The sauce should be smooth and slightly thickened. Remove from the heat and keep warm.
Finish the dish: Heat the oven to 375ºF. Grill the chicken strips on a gas or charcoal grill. If you have no access to a grill, you can broil them in the oven or on top with a grill pan. Season the chicken with the 1/2 tsp. pepper. Remove from the oil and drain on paper towels.
Put the grilled chicken strips in a large bowl. Toss with the warm sauce and spread in a single layer on a baking sheet. Heat in the oven for about 5 min., so the sauce is absorbed. Serve immediately with the dip, peppers and celery.
Number of Servings: 4
Recipe submitted by SparkPeople user FCHOVITZ.
Marinate the chicken: In a large bowl, combine the soy sauce, and lemon juice. Trim and discard any visible fat on the chicken breasts Cut each breast lengthwise into 5 to 6 strips. Toss the strips in the hot sauce mixture. Cover and refrigerate for 24 hours.
Make the dip: Blend the b;ue cheese dressing with the sour cream and cider vinegar and process until the mixture has the consistency of creamy mayonnaise. Add the scallions, parsley, and dill and process again briefly. Season to taste with salt, pepper, and cayenne. Wrap well and refrigerate for up to four days.
Make the sauce: In a small saucepan, whisk together the hot sauce, melted butter, salt, and cornstarch mixture. Heat while whisking constantly until the mixture comes to a boil. The sauce should be smooth and slightly thickened. Remove from the heat and keep warm.
Finish the dish: Heat the oven to 375ºF. Grill the chicken strips on a gas or charcoal grill. If you have no access to a grill, you can broil them in the oven or on top with a grill pan. Season the chicken with the 1/2 tsp. pepper. Remove from the oil and drain on paper towels.
Put the grilled chicken strips in a large bowl. Toss with the warm sauce and spread in a single layer on a baking sheet. Heat in the oven for about 5 min., so the sauce is absorbed. Serve immediately with the dip, peppers and celery.
Number of Servings: 4
Recipe submitted by SparkPeople user FCHOVITZ.
Member Ratings For This Recipe
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CHICKENLADY16
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STABASE