Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done. add vegetables. stir in soy sauce and garlic powder. continue cooking 5 minutes or until chicken is cooked through (add more soy sauce and garlic powder if desired). you may add peanuts or cashews now or set on table and sprinkle on top of stir-fry. prepare minute rice according to package directions. serve over rice or noodles. i do not add the peanuts or cashews until the dish is on the table. each individual may then add (or not add) peanuts or cashews to the recipe. i normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. the peanuts or cashews are served in a small bowl with a spoon.

Target recipe: cut chicken into thin strips; coat with mixture of 1 tbsp each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic. let stand 10 minutes. meanwhile, combine remaining 1 tbsp cornstarch and 2 tbsp soy sauce, peanut butter, vinegar and sugar. slowly blend in 2/3 cup water and set aside. heat 1 tbsp oil in hot wok or large skillet. add chicken and stir-fry 2 minutes. remove. heat remaining 1 tbsp oil in same pan. add green onions, bell pepper and 1/2 teaspoon remaining garlic. stir-fry 2 minutes. add bean sprouts and stir-fry 1 minute. stir in chicken and peanut butter sauce mixture. cook until sauce boils and thickens, about 1 minute, stirring frequently. arrange over noodles and sprinkle with peanuts. serve immediately.