Glazed Teriyaki Chicken Stir-Fry

• 4 boneless skinless chicken breast halves, cut into strips,
• 3 tablespoons vegetable oil, divided
• 4 medium carrots, julienne
• 1 medium sweet onion, julienne
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• Hot cooked rice
• Sesame seed, toasted, optional
• Sliced green onions, optional

1. In a large skillet, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion, stir-fry about 2-4 minutes longer or until vegetables are tender.
2. Combine soy sauce and brown sugar, add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce
3. is slightly thickened. Serve over rice. Sprinkle with sesame seed and green onions if desired.

chicken breast halves, vegetable oil, carrots, sweet onion, soy sauce, brown sugar, rice, sesame seed, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54043 (may not work)