1 pound boneless skinless chicken breast halves, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked rice
Sesame seeds, toasted, optional
Sliced green onions, optional
1. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6 to 8 minutes. Remove chicken and set aside.
2. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2 to 4 minutes longer.
3. 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.
Five Star Recipe
Prize Winning Recipe
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Nutrition Facts
1 serving: 324 calories, 13g fat (2g saturated fat), 63mg cholesterol, 1922mg sodium, 23g carbohydrate (20g sugars, 3g fiber), 28g protein.