This recipe is from an IC Safe Cookbook.
3 boneless skinless chicken thighs
1 tbsp cornstarch
1 tsp salt
1 tsp sugar
3 tbsp canola oil
2 stalks celery, chopped
Handful of raw almonds
Garlic powder (if can tolerate)
Mix cornstarch, sugar & salt in a mixing bowl. Rinse, then slice the chicken thighs into bite sized pieces. Put them into the cornstarch, sugar and salt mixture in the mixing bowl & stir until covered. Add chopped celery & almonds & stir again. Heat the canola oil in a frying pan on medium-high heat, then add the chicken mix. It should sizzle a bit. Lightly sprinkle garlic across the chicken mix. Cook until chicken is done & is golden brown. Serve with white rice, by itself or with steamed vegetables on the side.
"For flare: sometimes I make this with just the chicken and without the celery, almonds and garlic. It's still tasty and is an especially good soothing recipe when flaring. And somehow, eating with chopsticks makes me feel less deprived ad more 'normal'."