1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 cans (14-1/2 ounces each) stewed tomatoes
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 cup pitted ripe olives
1 teaspoon salt
1 teaspoon dried oregano
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
In a large skillet, saute onion and garlic in oil for 3-4 minutes or until tender. Add chicken; cook for 6-8 minutes or until chicken juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally.
Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.