1 whole chicken breast
3 tbsp. vegetable oil, divided
1 lb. fresh broccoli
5 tbsp. Kikkoman stir-fry sauce, divided
1 med. onion, cut into thin wedges
1 med. carrot, cut diagonally into thin slices
2 tbsp. water

Skin and bone chicken; cut into 1/2-inch strips. Remove flowerets from broccoli; set aside. Peel stalks; cut into thin slices. Coat chicken with 1 tablespoon stir-fry sauce.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir fry for 3 minutes; remove. Heat the remaining 2 tablespoons oil in same pan; add onion. Stir fry 1 minute.

Add broccoli and carrot; stir fry 2 minutes longer. Pour water into pan; reduce heat and simmer covered for 3 minutes; stir once. Add remaining 4 tablespoons stir-fry sauce and chicken. Cook and stir just until chicken and vegetables are coated. Serve immediately. May serve alone or over rice or noodles. Serves 4.