Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: toss shredded romaine, green pepper and red onion together in a large bowl. refrigerate until ready to use. lightly spray a large non-stick skillet and heat to medium-high. saute carrots, fresh ginger and chicken until brown. add broth with instant brown rice, soy sauce and vinegar. cook until rice is tender and chicken is done. toss with lettuce mixture and serve with toasted sesame seeds.

Target recipe: score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately.