(GF Utah group)
pound chicken breast, cut in 1-inch cubes
2 Tbsp vegetable oil
4 medium carrots
1 cup teriyaki sauce
Cook chicken in a
large skillet or wok with a small amount of hot
vegetable oil or water. Set chicken aside.
Cut carrots and
onions. Set aside. Prepare teriyaki sauce. Set
Cook carrots with a
little water in covered skillet for 5 minutes. Add
onions. Cook uncovered 2 minutes. Add teriyaki sauce
and cooked chicken. Heat to warm through.
Serve with 4 cups cooked rice. Serves 4.