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.

Jenna's Notes: 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

Stacy's Notes - Made August 2007 and we really liked it. I cut it way down for us. I only used one, really large, boneless skinless chicken breast. I used some wok oil, some baby carrots that I cut into strips, and about 1/3 of a yellow onion. Used a little less than 1/4 cup of soy sauce and about 2 tablespoons of brown sugar. Didn't have green onions and I used plain sesame seeds, not toasted. I served with noodles and egg rolls and not over rice. Next time, Tim suggested that I take the food out and let the mixture boil longer (I didn't boil it for 5 minutes as recipe states, because chicken was cooked and I was afraid it would make it tough and rubbery, so that was my mistake!), so that the sauce would be thicker. Great taste, just a little thin. A definite keeper, we really liked this.