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.