Name: Seitan Chicken
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: 1-3/4 cups vital wheat gluten -; 1/4 cup all-purpose flour -; 3 tablespoons nutritional yeast -; 1 teaspoon salt -; 3/4 teaspoon onion powder -; 1/2 teaspoon garlic powder -; 1/2 teaspoon paprika -; 1/2 teaspoon poultry seasoning -; 1/4 teaspoon pepper -; 1-1/2 cups vegetable broth -; 3 tablespoons canola oil -; Coating: -; 1/2 cup all-purpose flour -; 1/4 cup yellow cornmeal -; 2 teaspoons seafood seasoning -; 1/2 cup soy milk -; 1/4 cup canola oil -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Seitan Chicken

1. 1-3/4 cups vital wheat gluten -

2. 1/4 cup all-purpose flour -

3. 3 tablespoons nutritional yeast -

4. 1 teaspoon salt -

5. 3/4 teaspoon onion powder -

6. 1/2 teaspoon garlic powder -

7. 1/2 teaspoon paprika -

8. 1/2 teaspoon poultry seasoning -

9. 1/4 teaspoon pepper -

10. 1-1/2 cups vegetable broth -

11. 3 tablespoons canola oil -

12. Coating: -

13. 1/2 cup all-purpose flour -

14. 1/4 cup yellow cornmeal -

15. 2 teaspoons seafood seasoning -

16. 1/2 cup soy milk -

17. 1/4 cup canola oil -

How to cook deliciously - Seitan Chicken

1. Stage

In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes.

2. Stage

Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking).

3. Stage

In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour.

4. Stage

In a shallow bowl, mix flour, corn meal and seafood seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere.

5. Stage

In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.