"They'll be fewer leftovers," I exclaimed
"Sigh, OK," was his return.
This does look scrumptious doesn't it? At second glance you may be thinking, "Wow, that's a lot of carrots and onions! I'm not sure about that." Well, let me assure you, this was a contest winner and adapted from a previous recipe. So all hands on board! Give it a shot. You're going to be quite surprised.
Grab a bag of those julienne carrots in the vegetable aisle. It's well worth the $1.59.
4 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 teriyaki sauce
Hot cooked rice
Sesame seeds, toasted, optional
Sliced green onions, optional
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.