Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine first 7 ingredients. cover and chill. combine, lemon juice, mustard, water and honey in bowl. cover and chill. rub chicken with spicy seasoning coat large heavy skillet with cooking spray. heat over medium-high high until hot. add chicken and cook 7 minutes on each side until done. cut across grain into thin slices. steam snap peas until al dente. remove and cool under cold water. place dressing ingredients in a large bowl toss with snap peas and lettuce. divide between plates top with cooked chicken and tomato salad mixture.

Target recipe: score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately.