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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Pat the chicken pieces dry with paper towels and season with ¼ tsp of the salt. Heat 1½ tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3–4 minutes until the undersides are golden and release easily, then stir and cook 2–3 minutes more until the pieces are opaque throughout with no pink at the center and register 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1½ tbsp coconut oil to the same skillet. Add the sweet potato and ¼ tsp of the salt. Cook, stirring every 2–3 minutes, for 10–12 minutes until the cubes are tender when pierced with a fork and golden on at least two sides.
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