Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut chicken into thin strips; coat with mixture of 1 tbsp each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic. let stand 10 minutes. meanwhile, combine remaining 1 tbsp cornstarch and 2 tbsp soy sauce, peanut butter, vinegar and sugar. slowly blend in 2/3 cup water and set aside. heat 1 tbsp oil in hot wok or large skillet. add chicken and stir-fry 2 minutes. remove. heat remaining 1 tbsp oil in same pan. add green onions, bell pepper and 1/2 teaspoon remaining garlic. stir-fry 2 minutes. add bean sprouts and stir-fry 1 minute. stir in chicken and peanut butter sauce mixture. cook until sauce boils and thickens, about 1 minute, stirring frequently. arrange over noodles and sprinkle with peanuts. serve immediately.

Target recipe: cut chicken in desired sized strips or cubes. slice vegetables. prepare sauce. heat oil in a large skillet or wok. stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked. add vegetables and stirfry until vegetables are tender-crisp. add sauce ingredients, mixing well. cook and stir until sauce thickens. serve garnish with grated lemon or sesame seeds.