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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love to experiment with food. For this recipe, I took advantage of the sweet onions grown on Maui. My whole family just loves this main dish. Ingredients:
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 soy sauce |
1/4 cup packed brown sugar |
hot cooked rice |
sesame seeds, toasted, optional |
sliced green onions, optional |
Directions:
1. 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.
2. 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.
3. 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 with rice. Sprinkle with sesame seeds and green onions if desired. Yield: 4 servings.
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