Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in large frying pan, fry chicken breasts in olive oil till cooked thoroughly. remove chicken from pan and saute mushrooms in drippings. cut chicken into bite-sized pieces and return to pan. add teriyaki sauce, honey, brown sugar and honey and simmer till brown sugar is melted, stirring occasionally. add water chestnuts and bamboo shoots. simmer 5 minutes and serve over rice. optional: you can thicken the sauce with cornstarch if you like.

Target recipe: combine teriyaki sauce, ginger and garlic powder. pour into large plastic bag with chicken pieces. press air out, tie top securely. turn over several times to coat chicken pieces. refrigerate 8 hours or overnight. remove chicken, reserving marinade. combine egg and 2 tablespoons of reserved marinade, set aside. combine pecans and flour on large plate. dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides. place chicken pieces, skin side up, on rack placed in large baking pan. bake at 350 degrees for 50 minutes, or until chicken is tender. cool slightly, then serve. or, chill in refrigerator 4 hours or overnight. wrap in foil, and transport packed in ice cooler to your picnic! yields 8 servings.