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: in a clean bowl, season chicken with pepper and salt. heat 1 tablespoons oil in a large non-stick skillet on high heat. add half the chicken and cook, stirring constantly until opaque throughout. this takes 2-4 minutes. remove onto a plate. repeat with the remaining chicken. add the oil that is remaining to the pan. toss in onion and bell pepper. reduce heat to medium and cook, stirring constantly, until the onion is tender and golden. this takes about 4 minutes. add garlic, ginger and red pepper flakes. cook, stirring constantly, until fragrant(about half a minute). stir in soy sauce, vinegar and the cornflour mixture. remove from heat. add chicken and any accumulated juices. toss to coat and serve hot. enjoy!