Lightly coat a large frying pan with vegetable oil and set over medium-high heat. Add chicken. (Leave thighs rolled up; don’t flatten them out.) Cook until golden, 2 to 3 min per side. Meanwhile, in a small bowl, stir barbecue sauce with Tabasco.
When chicken is golden, remove to a large plate. Pour 1/4 cup (50 mL) water into pan. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in barbecue sauce mixture, then return chicken to pan. Turn pieces to coat with sauce. Reduce heat to medium-low. Cover and simmer, turning chicken occasionally until cooked through, 8 to 12 min. Place on plates and pour sauce overtop. Sprinkle with cheese and green onions.
Nutrition (per serving)
Calories
196,
Protein
24 g,
Carbohydrates
3 g,
Fat
9 g,
Fibre
0 g,
Sodium
378 mg.
We’ve channelled the flavour of our favourite Buffalo wings, minus the bones. Another bonus? No deep-frying required.
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