1 tbsp. salad oil
3 lbs. chicken (boneless), cut in serving size pieces
1 (16 oz.) can tomatoes
1/2 c. white cooking wine
2 tbsp. garlic salt
3/4 tsp. basil
1/4 tsp. pepper
12 sm. white onions, peeled
2 lg. green peppers, cut into 1/2 inch strips
1 tbsp. cornstarch
1 tbsp. water

In a 12 inch skillet over medium high heat in hot oil, cook chicken until well browned on all sides. Stir in tomatoes with their liquid, wine, garlic salt, basil, and pepper; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.

Add onions and green peppers; cover and simmer 15 minutes longer or just until vegetables are fork-tender. In cup, stir cornstarch and water until smooth; gradually stir into chicken mixture and cook, stirring frequently until mixture is boiling and thickened and chicken is fork-tender. Serve over white rice.