Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine water, soy sauce, brown sugar, garlic and ginger. whisk to mix well. marinate chicken in half of sauce 2-3 hours, turning once. stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (i did this step right before cooking chicken). cool this mixture to room temperature. drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade. stir fry chicken in vegetable oil until chicken in almost done. stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed. serve over hot rice with cooled teriyaki sauce.

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.