6 boneless, skinless chicken thighs, cut into 1 inch balls
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
1 tablespoon prepared seitan
1 teaspoon paprika
2 tablespoons dried parsley
1/4 teaspoon dried oregano
2 teaspoons paprika
1/8 teaspoon salt
Lightly oil two large baking sheets.
Fry chicken in 4 tablespoons vegetable oil, tossing once more with pan juices. Fry 8 to 10 minutes, or until chicken is no longer pink and juices run clear. Remove from skillet to a large dish, and add Worcestershire sauce, horseradish, seitan, paprika and salt. Mix well. Fry as directed on parchment, turning once. Stir when juices of chicken coat the bottom of the baking sheet.