Teriyaki Chicken Nuggets

2 cups Raw Gluten
1 cup Low Sodium Soy Sauce
2 cups Low Sodium Chicken Broth
2 Tbsp Cooking Oil
3 cups cooked Basmati Rice

Chop raw gluten into small (chicken nugget) sized pieces. Mix soy sauce and chicken broth together in medium sized bowl. Marinade for one hour. Heat oil in large skillt; place nuggts in frying pan and pour marinade over nuggets. Cook for about 20 minutes or until most of the liquid is absorbed. Heat oven to 350. Place parchment paper on cookie sheet and remove nuggets from pan, placing them on cookie sheet. Bake for 20-30 minutes or till mostly dried out. Serve over cooked rice with soy sauce if desired.

Recipe from Melissa Webb