Oral Allergy Syndrome Friendly Ginger-Turmeric Chicken Skewers with Carrot
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken and skewers
- 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
- 3 medium carrots, peeled and cut into ½-inch rounds
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
For the marinade
- 2 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ½ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the grated ginger, ground turmeric, coconut aminos, apple cider vinegar, olive oil, and sea salt until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!