- 1 pound boneless skinless chicken breast halves, cut into strips
- 3 tablespoons canola oil, divided
- 4 medium carrots, julienned
- 1 medium , 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 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.
Health tip: A simple swap to reduced-sodium soy sauce will decrease sodium to about 1,200 milligrams per serving, but that’s still high. To cut even more, replace some of the soy sauce with water or reduced-sodium broth.
1 serving: 324 calories, 13g fat (2g saturated fat), 63mg cholesterol, 1922mg sodium, 23g carbohydrate (20g sugars, 3g fiber), 28g protein.