Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in large skillet, or wok, over medium-high heat until hot. add chicken and garlic; cook and stir 4-5 minutes or until chicken is no longer pink. add ginger, water, soy sauce and broth. bring to a boil. stir in pasta. add frozen vegetables, stir gently. return to a boil. reduce heat to medium-low; cover and simmer 5-8 minutes or until pasta and vegetables are tender, stirring occasionally.

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.