Gluten free, FODMAP friendly
Yield: 3-4 servings
- 2 Tbsp sticky rice (“sweet rice”) flour
- 1 Tbsp millet flour
- 1 Tbsp teff flour (try sorghum flour as an alternate, but it won’t turn out as brown)
- ¼ tsp salt
- ¼ tsp rubbed sage
- 1/8 tsp thyme
- 1/8 tsp pepper
- 1 large or 2 small chicken breasts (about 1 lb)
- Extra-virgin olive oil, to sauté
- Mix flours and seasonings in a plastic bag or container with lid.
- Cut chicken breasts into two-bite cubes. Toss with seasoned flour.
- Let rest a few minutes. Gluten-free flours take longer to absorb moisture, so the resting time helps the breading stick to the chicken.
- Sauté half the chunks in extra-virgin olive oil, then keep those warm while you sauté the other half. To test for doneness, cut open a fat one and make sure it’s no longer pink inside.
Cooking for One:
Chicken Chunks aren’t outstanding left over, but they aren’t bad. You can’t always eat alone, so why not invite a friend to join you when you’re cooking a batch of Chicken Chunks? – or – make half a batch.
These are wonderful with Safe BBQ Sauce.