Buffalo Chicken Strips

4 ServingsCalories: 351 per serving

Ingredients

  • 1 1/2 lbs chicken breast, cut into strips
  • 6 cups celery root, cut 1” thick
  • 2 cups cauliflower
  • 1/2 cup Ideal Protein Oriental Sesame Sauce
  • 1 tsp worcestershire sauce
  • 1 tsp tabasco sauce
  • 1 1/2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp celery seed
  • 1 tsp red pepper flakes
  • 1/2 tsp cayenne powder
  • sea salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Simmer all ingredients, except chicken and vegetables on stovetop over low heat, stirring occasionally. Remove sauce from heat.
  3. Coat chicken with sauce and place on oiled baking sheet. Bake 15 to 20 minutes, or until cooked. Baste with remaining sauce.
  4. Put celery root in cold water with salt. Bring to a boil. Simmer for 20 minutes. Add cauliflower. Cook until both vegetables are tender. Drain.
  5. Purée celery root and cauliflower, season with mustard and olive oil. If needed, add juice from the chicken for a smoother consistency.
  6. Serve chicken on a bed of vegetable purée.
Share this recipe