Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook rice accoring to package directions, omitting salt and fat. while rice cooks, combine stir-fry sauce, ginger, and garlic powder in a small bowl, stirring well; set aside. coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. add chicken, and stir-fry 4 minutes or unntil chicken is done. remove from skillet; set aside. add vegetables to skillet; stir-fry 3 minutes. stir in chicken and stir-fry sauce mixture. cook over medium-high heat until thoroughly heated. serve over rice.

Target recipe: cut chicken into thin strips; coat with mixture of 1 tbsp each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic. let stand 10 minutes. meanwhile, combine remaining 1 tbsp cornstarch and 2 tbsp soy sauce, peanut butter, vinegar and sugar. slowly blend in 2/3 cup water and set aside. heat 1 tbsp oil in hot wok or large skillet. add chicken and stir-fry 2 minutes. remove. heat remaining 1 tbsp oil in same pan. add green onions, bell pepper and 1/2 teaspoon remaining garlic. stir-fry 2 minutes. add bean sprouts and stir-fry 1 minute. stir in chicken and peanut butter sauce mixture. cook until sauce boils and thickens, about 1 minute, stirring frequently. arrange over noodles and sprinkle with peanuts. serve immediately.