Chicken Basil Stir-Fry
1½ lbs. boneless, skinless chicken breast halves, cut into ¼ inch slices
1 Tbs. cornstarch
Salt and pepper
Olive oil
1 small onion, halved and sliced
2 bell peppers (red, yellow, green or mixed, cut into slices
6 cloves of garlic, minced
2 Tbs. rice vinegar
2 Tbs. soy sauce
1 c. fresh basil leaves, torn in half
Cooked brown rice
Coat chicken with cornstarch and season with salt and pepper. Heat 2 Tbs. olive oil in skillet or wok and cook chicken until ¾ done. Add veggies and garlic. Cook 3-4 minutes. Add ¼ c. water, vinegar, soy sauce and cook, tossing until chicken is cooked through. Remove and stir in basil. Serve over rice, if desired.