Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan. heat to a boil; reduce heat and simmer 5 minutes. heat 1 tablespoon of the oil in large skillet or wok over high heat. cook and stir vegetables about 4 minutes or until crisp-tender. remove from skillet; set aside. pour the remaining 1 tablespoon oil in skillet. cook and stir chicken about 4 minutes or until no longer pink. add cooked vegetables back to skillet. stir in bean sprouts, water chestnuts and prepared sauce; heat through. serve over rice.

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.