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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.
Cooking 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.
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked chicken to a bowl and set aside.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet. Add the minced garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely, as garlic can brown quickly.
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