Teriyaki Glazed Chicken

Teriyaki Glazed Chicken 4 boneless skinless chicken breast halves, cut into strips 3 Tablespoons vegetable 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 In a large skillet or wok, 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. Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice. Sprinkle with sesame seeds and green onions if desired. Yield: 4 servings. I like to increase this recipe by half and use 6 chicken breasts. That makes enough for our family of 5 and a little extra for lunch the next day. We use the sesame seeds, but not the green onion. I do not toast the sesame seeds, but just sprinkle them over the stir-fry. This is especially yummy and very Chinese-y. From: Taste of Home's Contest Winning Annual Recipes 2005