Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done. add vegetables. stir in soy sauce and garlic powder. continue cooking 5 minutes or until chicken is cooked through (add more soy sauce and garlic powder if desired). you may add peanuts or cashews now or set on table and sprinkle on top of stir-fry. prepare minute rice according to package directions. serve over rice or noodles. i do not add the peanuts or cashews until the dish is on the table. each individual may then add (or not add) peanuts or cashews to the recipe. i normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. the peanuts or cashews are served in a small bowl with a spoon.

Target recipe: mix the lemon zest, juice, chicken stock, soy sauce, sugar, honey, and chili in a bowl. do a taste test here to balance out the tartness, saltiness, sweetness and heat. place the chicken into mixture and marinate for 10-20 minutes. heat the oil in a pan. add the ginger and garlic and saute until fragrant, about a minute. add the chicken reserving the marinade. saute the chicken until cooked, about 3-5 minutes. add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes. add the green onion, cilantro and sesame seeds and remove from the heat. serve on rice or noodles.