Buffalo Asian Stir Fry


Vegetable Oil-------------------------------------------------- ½ cup

Chicken Breast, boneless & skinless----------------------- 1½ lb.

Ginger Root---------------------------------------- 1 piece (3” x 1”)

Garlic Cloves, peeled------------------------------- 1 small handful

Green Onions, cut 1” long -cut bottoms thinner--------1 bunch

Red Bell Pepper, julienned into ¼” strips----------------- 1 each

Baby Bok Choy, sliced into ½” wide pieces------------- 3 heads

Sno-Peas--------------------------------------------------------- 1 cup

Broccoli, cut into small florets-------------------------------- 1 cup

Mushrooms, sliced-------------------------------------------- ¾ cup

Soy Sauce------------------------------------------------------ ¼ cup

Black Pepper, freshly ground---------------------------------- 1 Tbl

Mitch’s Best Buffalo Sauce---------------------------- ¾-1 cup




  1. Julienne chicken into thin strips approximately 1½”-2” long and set aside.
  2. Peel the ginger and mince well; slice the garlic very thin and set both aside.


  1. Heat half of the oil in a large wok.
  2. When just starting to smoke, add the chicken. Stir once and let sit to cook halfway through and brown a little. Season with half of the black pepper.
  3. Then stir chicken around well, cook for 3 more minutes, and then move up the sides.
  4. Add the garlic and ginger in the center of the pan and mix around well. Let it all cook until most of the juices are cooked away.
  5. Add half of the soy sauce and half of the Buffalo Sauce stir all together well.
  6. Cook for 3 minutes more while mixing and then empty into a bowl to hold on the side.
  7. Add the remainder of the oil.
  8. When hot, add all of the vegetables. Season with the other half of the black pepper.
  9. Cook for 4-5 minutes, and then add the remaining soy sauce and Buffalo Sauce.
  10. Stir together well and add all of the cooked chicken and juices back in.
  11. Mix together well for 1 minute while cooking.
  12. Pour all out into a serving bowl.


Notes: This is great by itself or over rice or noodles (one of my favorite ways to eat this is to warm up some corn tortillas and fill with this cooked stir fry).