Hawaiian Haystacks
Adapted from: https://www.mynaturalfamily.com/gluten-free-hawaiian-haystacks/

For chicken sauce:

6 tbsp Miyokos dairy free butter, or other brand you choose

1 onion, diced

3 chicken breasts (raw, cut into ½” cubes)

1/3 cup gluten-free gravy and breading mix

¼ tsp ground pepper

1 tsp sea salt

½ tsp garlic powder

¼ tsp ground mustard

1 ½ cup coconut milk, or other non-dairy milk

16 oz chicken broth

Suggested toppings:

Pineapple tidbits

Mandarin Oranges

Shredded Coconut

Sliced Black Olives

Diced Tomatoes

Diced Celery

Diced Bell Pepper

Chopped Red Onion

Chopped Green Onion

Cooked Frozen Peas

Cashews

Almonds

Sunflower Seeds *

Macadamia nuts *

For the chicken sauce:

3 pounds of chicken tenders is good for a double batch - about 5 breasts

Heat the butter in a large sauté pan with high sides on medium/high heat.

Add the onion and sauté for about a minute. Add the chicken and cook until the onion is translucent and chicken is cooked through. Add the gluten free gravy mix, sea salt, pepper, garlic powder, and ground mustard to the chicken and stir until fully absorbed into the butter. Continue to cook the chicken/flour mixture for another 30 seconds to cook out the flour flavor. Add the chicken broth to the pan and cook, stirring constantly until thick.

Add in the milk and bring to a boil, stirring until thickened. Check seasonings and add more salt, if desired.

TO ASSEMBLE:

Top a serving of rice with chicken sauce and desired toppings.