Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the teriyaki sauce, five-spice powder and ginger. add the chicken slices and cover in marinade. cover and place in fridge for 20 minutes. coat a barbecue or char-grill with cooking spray and heat. cook the chicken for 2/3 mins on each side or until cooked. set aside in a warm place. boil the remaining marinade in a small saucepan, adding a little water if necessary. lightly coat the zucchini, eggplant and capsicums with cooking spray and cook for 2-3 mins on each side or until tender. drizzle with the heated marinade and scatter with the coriander leaves.

Target recipe: cook beans and carrots together in small amount of boiling water until almost tender, about 10-15 minutes. add zucchini; cook an additional 5 minutes. drain; set aside. meanwhile, combine flour, sesame seed, salt and pepper in paper or plastic bag. add chicken, 1/4 at a time; shake gently to coat. melt margarine in large skillet. sauté chicken over medium heat until completely cooked and golden brown, about 4 to 5 minutes. remove from pan; set aside. remove drippings and excess crumbs from pan. stir in orange juice, lemon juice and rosemary; bring to a boil. add cooked vegetables, stirring until thoroughly heated. add cooked chicken; toss gently. serve immediately. sprinkle each serving with parsley.