Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat teriyaki sauce, water, ginger, onion and garlic powder to a boil. cook for 2 minutes. let cool and pour over chicken. marinate for at least 20 minutes. drain chicken reserving the marinade. heat wok and add oil. add chicken stirring quickly to cook. about 5-7 minutes. add vegetables, cooking until desired crispness. place chicken and vegetables on a platter. pour marinade into wok and heat to boil. mix cornstarch with 2-3 tbsp cold water. slowly add to marinade. heat until thickened. pour over chicken and vegetables. serve with rice. variation: substitute lean beef for chicken.

Target recipe: in a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. let simmer, stirring frequently, until sauce thickens and bubbles. preheat oven to 425°f (220°c). place chicken pieces in a lightly greased 9x13-inch baking dish. brush chicken with the sauce. turn pieces over, and brush again. bake in the preheated oven for 30 minutes. turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. brush with sauce every 10 minutes during cooking.