GLAZED TERIYAKI CHICKEN

My Teriyaki style chicken couldn't be any easier to make....Enjoy over your favorite hot rice.....

GLAZED TERIYAKI CHICKEN:

4 Tablespoons Oil, divided
4 Boneless skinless chicken breast halves, cut into strips
4 -5 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar

Hot cooked Rice
Sliced green onions, optional
Toasted sesame seeds , optional

In a large skillet or wok, stir fry chicken in 2 tablespoons oil for 7-8 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 green onions and toasted sesame seeds if desired.