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: drain tropical fruit, reserving juice; set aside. combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside. mix orange juice and cornstarch in a small bowl; set aside. salt and pepper chicken. heat oil in wok or large skillet over high heat. add garlic and scallion and stir-fry for 1 minute. add chicken and stir fry until no longer pink. add orange juice and soy sauce mixtures to the wok. stir gently for about 30 seconds. add fruit salad, cover and cook 2 minutes. add orange juice with cornstarch to the wok and stir until thickened. serve over hot jasmine rice.