In 5-quart Dutch oven, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 5 to 6 minutes, without moving, until browned. Stir chicken; cook 2 to 3 minutes longer or until no longer pink in center. Using slotted spoon, transfer chicken to small bowl, and cover with foil. Add mushrooms and carrots; cook over medium-high heat 7 to 9 minutes, stirring occasionally, until softened.