It’s summer (almost) and summer makes ones thoughts turn to all thing BBQ. Even though I make my BBQ dishes indoors, I still love when they taste spicy, smoky and decadent. That's exactly why I’m combining my two loves for this dish – BBQ sauce and Buffalo sauce and making one fantastic, knock-your-socks-off sauce.

Buffalo BBQ Chicken [Vegan]

Advertisement
Advertisement

Ingredients

For the Buffalo BBQ Sauce­­­­­­­­­­­­­­­:

  • 1 cup ketchup
  • 1/3 cup maple syrup or brown sugar
  • 1/3 cup balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup hot sauce
  • 3 garlic cloves, minced
  • 1 teaspoon black pepper
  • Kosher salt, to taste

For the dish­­­­­­­­­­­­­­­:

  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 10 ounces gluten-free vegan chicken strips (un-breaded)  (or if gluten is not a concern, you could use seitan cut into strips)
  • 1 tablespoon vegetable oil
Advertisement

Preparation

To make the Buffalo BBQ Sauce:

  1. Mix all the ingredients in a small saucepan. Bring to a boil and then reduce the heat and let it simmer for 20 minutes until thickened. Taste for any seasoning adjustments. Keep warm until needed.

To make the Buffalo BBQ “Chicken”:

  1. In a small bowl, combine the herbs and spices. Rub the spice mix over the chicken strips.
  2. Heat the oil in a skillet over medium-high heat.
  3. Cook the chicken strips until browned on both sides, about 3 minutes per side.
  4. Reduce the heat to medium.
  5. Pour some of the BBQ sauce into the pan and toss to coat the chicken strips in the sauce. Let the strips cook a few minutes until the BBQ sauce starts to caramelize.
  6. Serve with extra BBQ sauce and your favorite sides.
Advertisement
Advertisement

Nutritional Information

Total Calories: 2254 | Total Carbs: 110 g | Total Fat: 46 g | Total Protein: 52 g | Total Sodium: 6090 g | Total Sugar: 78 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.