Buffalo Chicken Cabbage Bowl
This Buffalo Chicken Cabbage Bowl is packed with spicy flavor and crunchy texture! Perfect for a quick lunch or dinner.
Equipment
- Large Skillet
- Measuring cups and spoons
- Sharp Knife
- Cutting Board
- Mixing Bowl
Ingredients
For the Chicken:
- 1 lb Boneless, Skinless Chicken Breasts fresh or pre-cooked
- 2 tablespoons Olive Oil
- 1 cup Chicken Stock or Broth homemade or canned
- 3/4 cup Franks Red Hot Sauce
- 2 tablespoons Worcestershire Sauce
- 2 teaspoons Green Tabasco Sauce optional
- 1 tablespoon Sweetener honey, agave, or your choice
For Seasoning:
- 1 teaspoon Poultry Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
For the Bowl:
- 1 head Cabbage chopped into thin slices
Instructions
Preparation Steps:
- Start by seasoning the chicken breasts with poultry seasoning, garlic powder, and onion powder.
- In a large skillet, heat olive oil over medium-high heat and add seasoned chicken breasts. Cook for 6-7 minutes on each side until cooked through.
- Remove chicken from skillet and let it rest, then shred or chop it into bite-sized pieces.
- In the same skillet, reduce heat and add chicken stock, Franks Red Hot Sauce, Worcestershire sauce, green Tabasco sauce, and sweetener. Stir and let simmer for 5 minutes.
- Add shredded chicken back to the skillet and stir to coat with sauce. Heat through for an additional 2-3 minutes.
- Chop the cabbage into thin slices for the bowl.
- In a mixing bowl, combine chopped cabbage with desired toppings. Divide into serving bowls and top with buffalo chicken mixture.
- Serve warm, drizzled with extra buffalo sauce or ranch dressing if desired.
Notes
- Use fresh chicken for the best flavor.
- Store leftovers in an airtight container for up to 3 days.
- You can substitute chicken with turkey, beef, or tofu.