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+ servings
Buffalo chicken with celery and carrots in a white bowl

Buffalo Chicken Stir Fry

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people


  • 2 chicken breasts cubed
  • 1 egg
  • ½ cup panko
  • 1-2 package ranch seasoning
  • 2 tbsp butter
  • 1 tbsp avocado oil
  • 1 ½ cups celery sticks chopped
  • 1 ½ cups carrots chopped
  • 1 cauliflower riced
  • ½ yellow onion diced
  • 1 tsp salt
  • ½ cup buffalo sauce


  • Preheat the oven to 400°
  • Mix the ranch seasoning with the pank breadcrumbs. Scramble to egg and dip the cubed chicken into the egg wash and then coat in the beadcrumb mixture before adding to a baking pan. Do this for all chicken pieces. Bake for 10-15 minutes or until internal chicken temperature reaches 165°
  • While chicken is cooking heat a large saute pan or wok over medium heat. Add the butter and oil and let melt
  • Once butter is melted add in the celery, carrots, and onions. Cook for about 5 minutes or until the carrots begin to soften but still hold a crunch. If you do not want this spicy, add in the second packet of ranch seasoning now and stir well.
  • Add in the riced cauliflower. If you haven't riced cauliflower before either chop it finely or add it to a food processor until it is riced
  • Stir in the cauliflower, add the salt and cook for another 5 minutes. Remove the chicken from the oven and add it to the saute pan before pouring in the buffalo sauce. Bring to heat and serve!