Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle chicken breasts with cornstarch. cook in hot oil (12" skillet) and season with pepper, garlic and 1/4 tsp salt. cook until browned, about 4-5 minutes each side. remove from pan and keep warm. reserve pan and drippings. cook potatoes until soft. cool 5 minutes. cut into quarters. reheat reserved pan and add potatoes. cook until nicely browned. set aside. in large bowl, combine radicchio and salad greens, tomatoes and feta cheese. slice warm chicken breasts into bite-size pieces. add to salad mixture, along with warm potatoes. combine dressing ingredients. toss with salad. garnish with nuts.

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.