No Cream Of Soup Hawaiian Haystacks

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   1. In a large sauce pan, saute the onion in the butter until soft and translucent. Add the garlic and cook for about one minute, stirring, until fragrant.

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   2. Sprinkle the flour over the onions and stir to combine. Cook over medium heat for one minute.

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   3. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium. Add the salt and pepper.

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   4. Add the chicken and simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

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   5. At this point if you want the sauce to thicken more, in a small bowl whisk together the 2 Tbsp flour and 2 Tbsp water until smooth, you don't want lumps. It should look like a paste. Drizzle a little of the flour mixture at a time while whisking into to sauce mixture until desired thickness is reached. I like it to be like a thick gravy.

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   6. Serve the sauce over steamed rice with desired toppings from the list below.

No additional tips available.