Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small bowl mix the ginger, soy sauce, water, cornstarch and honey. in a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. about 5 minutes. in a large skillet, over medium to high heat, add the olive oil. add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. add the garlic and cook further for another minute. while the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. add the teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. turn heat off and add the broccoli and pepper flakes if using. stir to combine. serve over brown rice or rice noddles.

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.