Chicken Chunks

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chicken

Chicken Chunks

Gluten free, FODMAP friendly

Yield: 3-4 servings

Ingredients

  • 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

Instructions

  1. Mix flours and seasonings in a plastic bag or container with lid.
  2. Cut chicken breasts into two-bite cubes. Toss with seasoned flour.
  3. Let rest a few minutes. Gluten-free flours take longer to absorb moisture, so the resting time helps the breading stick to the chicken.
  4. 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.

Tip:

These are wonderful with Safe BBQ Sauce.

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