1 c. of rice
1 to 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. of chicken broth
1 tbsp. corn starch or flour
1 1/2 c. frozen broccoli cuts, thawed

Cook rice, while cooking, heat oil in skillet over medium high heat. Add chicken and cook, stirring until lightly browned. Remove and set aside. Add onions and basil to skillet; cook stirring 2 to 3 minutes.

Combine broth and corn starch. Add broth mixture, broccoli and onion in skillet. Cook, stirring until mixture is thickened and broccoli is crisp and tender.