Stir Fry Chicken with Buttermilk ranch dressing marinade

If I can do fish in buttermilk ranch dressing marinade, then why not chicken?

To survive in this world, one must engage in lateral thinking.

No, I am not sure who said that.

This time, instead of baking it wrapped in wax paper, I used the stir fry method. What I have learnt in my limited cooking experience is that anything fried tastes good, and happily this is no exception.

Leading leftovers: very-soon-to-be-expired-and-I-better-do-something-with-it Kraft Buttermilk ranch dressing

Stir Fry Chicken with Buttermilk ranch dressing marinade

2 chicken breasts, cubed
3/4 cup buttermilk ranch dressing
2 garlic cloves , minced
4 tbs cup olive oil, divided
A knob of butter
1/2 tsp fresh ground pepper
1 tbs fresh herbs, chopped (I used parsley)

1. Wash and cube the chicken breasts.
2. Coat the chicken cubes with half the amount of olive oil.
3. Sprinkle the pepper on the coated chicken cubes.
4. Spread the minced garlic and the parsley on the chicken cubes.
5. Pour the buttermilk ranch dressing into a Ziploc bag.
6. Place the chicken cubes combo in the Ziploc bag with the marinade. Ensure that the chicken cubes are thoroughly coated.
7. Close the bag tightly and place in the refrigerator for at least 4 hours or overnight.
8. Next day, I heated the other half of the olive oil in a saucepan with a little butter.
9. I poured out the chicken cubes and the marinade into the pan.
10. Fry until the chicken cubes are all cooked.
11. Top with a parsley leaf before serving because green-and-white is the 'in' colour combination of the season. Okay so I made that up.

What would The Failed Chef do next time?

• Now that I have finished up the very-soon-to-be-expired-and-I-better-do-something-with-it Kraft Buttermilk ranch dressing, I will need to either make a homemade buttermilk ranch dressing or something similar
• Otherwise, nothing to be changed really. Dish is fuss-free and it works!