Chicken Carrot Fried Rice

• 3/4 pound boneless skinless chicken breasts, cubed
• 4 tablespoons soy sauce, divided
• 2 garlic cloves, minced
• 1-1/2 cups chopped fresh broccoli
• 3 green onions, sliced
• 2 tablespoons canola oil, divided
• 3 large carrots, shredded
• 4 cups cold cooked rice
• 1/4 teaspoon pepper

1. In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; set aside. In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside.
2. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through.

chicken breasts, soy sauce, garlic, fresh broccoli, green onions, canola oil, carrots, cold cooked rice, pepper

Taken from www.tasteofhome.com/recipes/chicken-carrot-fried-rice/ (may not work)