Ingredients
1 pound boneless skinless chicken breast halves, cut into strips3 tablespoons canola oil, divided4 medium carrots, julienned1 medium sweet onion, julienned1/2 cup soy sauce1/4 cup packed brown sugarHot cooked riceSesame seeds, toasted, optionalSliced green onions, optional
Preparation
In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside.
In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer.
Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.
