Mediterranean Chicken Stew printer

1 Medium onion chopped
2 garlic cloves, minced
2 tablespoons vegtable oil
1 1/2 pounds boneless skinless chicken breast, cut into 1 inch pieces
2 cans (14-1/2oz) stewed tomatoes
1 medium green peper, julenned
1 medium sweet red peper, 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 the onion and garlic in the oil for 3-4 minutes or until tender. Add the chicken and cook for 6-8 minutes or until the meat juices run clear. Stir in the tomatoes, pepers, olives, salt and oregano. Bring to a boil, then reduce heat. Cover and simmer for 10-12 minutes stirring occasionally. Combine cornstarch and water until smooth and stir into the pan. Bring back to a boil cooking for approximately 1 minute until thickened.
Serve with rice (or pasta) 6 servings