Chicken Carrot Fried Rice

From: The Market Fresh Cookbook

3/4 lb boneless skinless chicken breasts, cubed
4 TBS soy sauce, divided
2 garlic cloves, minced
1 1/2 cups chopped fresh broccoli
3 green onions, sliced
2 TBS vegetable oil, divided
3 large carrots, shredded
4 cups cold cooked rice
1/4 tsp pepper
Directions: In a bowl, combine the chicken, 1 TBS soy sauce and garlic; set aside. In a large skillet or wok, stir-fry the broccoli and green onions in 1 TBS oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through. 4-6 servings.

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