- 1 ½ lbs. lean ground chicken (we used ground turkey)
- 1 celery rib, diced
- ¼ tsp. pepper (we used freshly ground black pepper)
- 1/3 cup ketchup
- ¼ cup Louisiana-style hot sauce (we used Frank’s RedHot original)
- 3 Tbsp. brown sugar (we used light brown sugar)
- 1 Tbsp. cider vinegar
- 2 tsp. yellow mustard
- 12 Bibb or Boston lettuce leaves (we used Boston lettuce leaves)
- Crumbled blue cheese, optional
- Take a large skillet out and add the chicken to it. Crumble the meat and let it cook for 3 minutes, stirring frequently. Mix the celery and pepper in with the chicken, constantly stirring for 2-3 minutes or until the chicken’s fully cooked and the celery’s crisp-tender.
- Excluding the lettuce and blue cheese, mix in the remaining ingredients and bring it up to a boil. Once boiling, turn the heat down so it’s at a simmer and cover with a lid for 5 minutes to let the flavors blend, stirring once in a while. Serve the skillet mixture in the lettuce leaves, topping with the blue cheese afterwards (if you’re using the cheese).
This was such a delicious, quick and easy recipe to make ! You get some sweetness at first but then you taste the vinegar and the heat as well. We wish it was even spicier but it is nice that you get to taste more than just heat in this dish. We didn’t get any crunch from the celery so you could omit it if you wanted to without it changing how great the meal tastes. The lettuce and blue cheese do help temper the heat of the buffalo chicken (or buffalo turkey in our case). While the blue cheese does pair wonderfully with the buffalo flavor, we think this dish is still great even if you choose to omit the cheese.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home or Frank’s RedHot.
Take care everybody !