Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: n small bowl, combine chicken strips, teriyaki sauce and garlic. coat large nonstick skillet with cooking spray. heat over medium high heat until hot. add chicken mixture and cook 8 to 10 minutes or until chicken is no longer pink inside. remove from heat and keep warm. fill each pita half with lettuce, tomato, chicken and bean sprouts.

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.