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: rinse chicken and cut into bite-size pieces. (if freezing this recipe, put in gallon freezer bag. add soy sauce, wine, fish sauce, garlic, ginger, and crushed red pepper to chicken. (freeze if wanted). heat sesame oil in wok or large skillet. stir fry chicken and sauce over medium-high heat until meat is cooked through, 20-25 minutes. remove chicken from pan. add vegetables and stir-fry until tender crisp, about 5 minutes. return chicken to pan and stir to combine. sprinkle with cashews and serve.