Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f 2 . whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. transfer 1/4 cup of the dressing to a large bowl; set aside. place chicken in the baking dish; bake until cooked through, about 20 minutes. meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. divide between 2 plates. transfer the chicken to a cutting board and thinly slice. arrange the chicken slices on top of the salads. drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.

Target recipe: combine the cornmeal, flour, cumin, salt and pepper in a bowl. add the chicken strips and toss thoroughly until the chicken is completely and evenly covered. heat the oil in a large, nonstick skillet set over medium high. add the chicken in a single layer and cook 4 to 5 minutes, turning it once, until lightly browned and crisped. add the snow peas and red pepper strips to the pan and stir. add the worcestershire sauce and scallions and cook, stirring to thoroughly combine the ingredients, for 3 minutes, or until the vegetables are crisp tender.