Teriyaki Glazed Chicken

1 lb chicken
2-3 T canola oil
4 medium carrots, julienned
1 medium onion, julienned
1/2 c soy sauce (low sodium)
1/4 c brown sugar
hot cooked rice (we like to use the fried rice packets from the store with brown rice)
Sesame seeds
Green onion (optional)

1. In skillet or wok, stir-fry chicken in oil until cooked through. Remove and set aside, cutting into pieces after cooled (8-10 minutes). Stir-fry carrots and remaining oil for 2 minutes. Add onion and cook until tender 2-4 minutes.

2. Combined soy sauce and brown sugar, add to skillet. Bring to a boil, return chicken and boil until slightly thickened about 3-5 minutes. Sprinkle with sesame seeds and green onion.