In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until lightly browned. Stir in garlic. Cook 30 seconds to 1 minute. Stir in carrots, cook 1 to 2 minutes. Add 2 tablespoons of the chicken broth. Reduce heat to medium; cover and cook 3 minutes, stirring occasionally.