1 pound chicken breast cut in 1-inch cubes
2 Tbsp vegetable oil
4 medium carrots
1 cup gluten-free 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 aside.
- 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.