Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: couscous: in a small saucepan, bring the broth to a boil with the butter. season with salt and pepper. remove from the heat and add the couscous. cover and let stand for 5 minutes. fluff with a fork. chicken stir-fry: in a wok or large nonstick skillet, brown the onion in the oil. add the chicken and brown over high heat. season with salt and pepper. add the olives and garlic and cook for 1 minute. add the tomatoes and oregano and bring to boil. cook for about 2 minutes or until the chicken is cook through. adjust the seasoning. serve the chicken over the couscous and sprinkle with the basil. tips: this recipe can’t be prepared in advance.