Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in saucepan cook peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper over medium heat for 1 minute. cool sauce, and remove and discard garlic from sauce. divide sauce into two parts. cut chicken into 1" strips, threading onto metal skewers. if bamboo skewers are used, soak for 20-30 minutes before using. oil grid on grill with non-stick spray before heating. grill chicken, covered, over medium-hot heat, 6-8 minutes, turning once. baste with half sauce during cooking and serve with remaining sauce garnished with sliced scallions.

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.