Delicious light meal or great for casual entertaining (or football watching!) Uses always moist boneless chicken thighs and is served with vegetables on leaf lettuce.
1cupBuffalo wing sauce or hot pepper sauce, (I like Frank's™)
Boston leaf lettuce
1carrot, peeled and matchsticked
English cucumber, unpeeled and matchsticked
Blue cheese or ranch dressing, and/or blue cheese crumbles
Prevent your screen from going dark
Instructions
In a large skillet, heat oil and butter over medium high heat. Add the chicken to the pan and season with salt and pepper. Sear the chicken until golden brown on both sides, about 2-3 minutes per side. Remove the chicken to a plate.
Add the green onions and garlic to the pan. Cook until soft, about 5 minutes. Stir in the roasted red pepper. Place the chicken back into the pan and add the hot sauce or buffalo sauce. Reduce the heat to medium and simmer the chicken in the sauce until cooked through, about 15 to 20 minutes.
Remove the chicken to a cutting board. Use 2 forks to shred the chicken into bite-size pieces. Place the shredded chicken back into the sauce.
To serve, place some matchsticked carrots and cucumber in to a lettuce leaf. Place a scoop of warm buffalo chicken on top of vegetables, then top with blue cheese or ranch dressing or blue cheese crumbles.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!