Add a can of drained chickpeas to a food processor or blender along with broth, nutritional yeast, oil, poultry seasoning, garlic powder, onion powder, and salt.
Blend until smooth, then transfer to a glass mixing bowl.
Stir in 1 cup of the vital wheat gluten, then add the remaining 1/2 cup of wheat gluten and knead with your hands for about 1 minute until a firm dough is formed. *don't eat it until it has been cooked.
You can now cook your seitan, or for "chicken" with a stringier texture, let it rest in the fridge covered for at least 1 hour or up to 24 hours.
Cook the seitan
Flatten the kneaded gluten into a large circle about 1.5 inches thick and cut it into 4- 6 equal sections depending on the size "chicken" breasts that you want.
Form the pieces into the shape that you desire and wrap the individual "chicken breast" tightly in foil.
Steam the vegan chicken breasts in the foil packets for 45 minutes and remove them from the steamer with tongs. (At this point, you can eat it, slice it into chicken strips to toss into stir-fries, put it on salads, grill it, or panfry it as you would chicken breast.)
To panfry, sauté it in a tablespoon of oil for 3-5 minutes on each side until golden brown.
Notes
You can use any type of bean or tofu, blended with the broth to make the vegan chicken.
For a stringier chicken texture, allow your dough to rest for at least an hour in the fridge before cooking.
Gluten needs to be cooked, don't eat it raw. You know that it has cooked enough when it is firm and meat-like and no longer has a doughy texture.
Wheat gluten is a very fine powder that can get messy. When pouring the flour into the bowl, hold it low in the bowl so it doesn't splash out or make a cloud of dust.
Use only a glass bowl and silicone spatula. Wet gluten is very sticky and hard to clean.
Wash your bowl and utensils in very hot water. This will help to reduce the stickiness of the gluten. You may want to use an old rag that you can throw away after you clean up.