1 pkg. rice
1 - 2 tbsp. vegetable oil
4 sm. chicken breast halves, cut into bite size pieces
1 sm. onion, cut in half and thinly sliced
1 tsp. basil leaves
1 c. chicken broth
1 tbsp. cornstarch
1 1/2 c. frozen broccoli cuts, thawed
1/2 tsp. salt
2 oz. sliced pimento, drained

Cook rice according to package. While rice is cooking, heat oil in 10 inch skillet over medium high heat. Add chicken and cook, stirring until lightly browned. Remove and set aside. Add onion and basil to skillet; cook, stirring, 2 to 3 minutes. Combine broth and cornstarch. Add broth mixture, broccoli and salt to onion in skillet. Cook, stirring until mixture is thickened and broccoli is crisp-tender. Stir in chicken and pimento; heat through. Serve over hot cooked rice. Makes 4 servings.