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2-1/2 to 3 lbs. choice chicken pieces
1/2 cup cornstarch
Salt and pepper to taste
1 tsp. garlic powder
1/2 cup vegetable oil
1 cup sliced onion rings
2 cups sliced carrots
4 cups chicken broth
1/4 tsp. hot liquid pepper
1/2 tsp. basil leaves
3 cups hot cooked rice
Coat chicken pieces with cornstarch, salt, pepper and garlic powder. Reserve unused cornstarch mixture. Brown chicken in oil on all sides; drain. Add onions, carrots, broth, liquid pepper and basil. Cover and cook over low heat for 30 minutes or until tender. (It cooks in the oven too, - at 350F - in the same time!) Mix a little water into remaining cornstarch; stir into chicken mixture. Cook until thickened. Serve over beds of rice. (Courtesy of the Rice Council of America)
Serves 6
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