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Hawaiian Haystacks

Hawaiian Haystacks with a Creamy Garlic Chicken Sauce

Author Leesh and Lu


  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/4 cup flour
  • 3 1/2 cups milk or 3 cups milk + 1/2 cup cream
  • 2 teaspoons chicken base or 2 cubes bouillon
  • Salt & pepper to taste
  • 2 cups cooked chicken shredded or cut into bite-sized pieces
  • Hot cooked rice for serving
  • Toppings:
  • Cheese shredded
  • Crispy rice noodles or chow mein noodles
  • Celery
  • Red Bell Pepper
  • Pineapple
  • Shredded coconut
  • Olives
  • Green Onion


  1. Cook rice.
  2. Melt butter in medium sauce pan over medium heat. Add garlic. Cook for 30 seconds or until garlic is fragrant. Add flour. Cook for 30 seconds to 1 minute more. Add milk (and cream, if desired). Heat and stir until thickened. Season with chicken base or bouillon and salt and pepper to taste.
  3. Stir in cooked chicken.
  4. Serve by scooping gravy over pile of rice. Add any toppings you would like on top: pineapple, cheese, chow mien noodles, olives, etc.
  5. Note: This recipe can easily be made gluten-free by using 1/8 cup (or 2 tablespoons) of cornstarch in place of the flour. (Just be sure to whisk it into cold milk before adding it so it doesn't get clumpy.)