Instructions: Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 4 to 5 minutes. Turn chicken over; cover and cook an additional 4 to 5 minutes or until chicken is fork tender and juices run clear. Remove from skillet; keep warm. Meanwhile, drain peach syrup into glass measuring cup; add water to make 1 cup liquid. Stir in cornstarch, brown sugar, vinegar, soy sauce and basil. Pour liquid into hot liquid; cook and stir until thickened and bubbly. Gently stir in peach slices and chicken. If desired, serve with hot cooked rice.

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