Ingredients

• 1/4 cup chicken broth
• 2 tablespoons vinegar
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon salad oil
• 1 pound carrots (about 6 medium-sized), sliced diagonally into 1/4-inch pieces
• 1 small onion, cut in half, then cut crosswise into 1/4-inch thick slices
• 3 tablespoons chicken broth
• salt
• minced fresh parsley (optional)

Directions

In a small mixing bowl, whisk together the 1/4 cup of broth, vinegar, sugar and cornstarch. Set aside.

Place a skillet or wok over high heat. When skillet or wok is hot, add oil. When oil is hot, add carrots and onion and stir-fry for about 1 minute. Add the 3 tablespoons broth and reduce heat to medium. Cover and cook until carrots are tender-crisp to bite (about 4 minutes).

Increase heat to high. Stir cornstarch mixture again, then add to carrots and onions. Cook, stirring gently, until sauce boils and thickens. Season to taste with salt. Sprinkle parsley on top if desired.