4 boneless skinless breasts, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
½ cup soy sauce
¼ cup packed brown sugar
hot cooked rice (optional)
Toasted sesame seeds (optional)
sliced green onions (optional)
In a heavy skillet or wok, stir-fry chicken strips in 2 tablespoons oil until cooked through, 6-8 minutes. Remove chicken and set aside.
In the same skillet, stir-fry carrots in the remaining 1 tablespoon oil for 2 minutes. Add julienned onion; stir-fry until vegetables are tender, 2-4 minutes longer.
Combine soy sauce & brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Simmer until sauce is slightly thickened, about 5 minutes.
Serve with rice. Sprinkle with sesame seeds and green onions if desired.
From prep to table 30 minutes (includes rice cooking time)