Allergy-Free Crispy Bake-Ahead Chicken Nuggets

From my friend Connie:

You need:
Boneless skinless chicken breasts and/or thighs, cut in chunks
One beaten egg, if you can tolerate it, if not, water
1/2 c Arrowroot starch
Garlic salt
Pepper

In a plastic or paper bag, mix the arrowroot starch with the garlic salt and pepper, to taste; if you want, add spices like ground cayenne. Dip chicken pieces in the egg or water, then drop into the bag one at a time and shake. Broil the nuggets for about five minutes; cool, pack and freeze. To serve, microwave about two minutes or until heated through.