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Microwave setting: High 100%.
4 servings

1 lb. chicken breasts, skinned and boned
1 tbsp. cornstarch
2 tbsp. sherry or chicken broth
2 tbsp. vegetable oil
1 med. red onion, thinly sliced
2 c. broccoli flowerets
1 c. peeled broccoli stems, cut julienne
1 red or green pepper, seeded, cut into strips

2 cloves garlic, minced or pressed
2 tbsp. grated fresh ginger root
1/4 c. Oriental oyster sauce
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tsp. granulated sugar
2 tsp. cornstarch

Cut chicken into 1/2 inch strips. Combine cornstarch and sherry. Add chicken and turn to coat. Pour the oil into a wide micro-safe glass bowl. Microwave at High power for 1 minute. Add the chicken. Microwave at High power for 2 minutes. Stir to mix. Microwave at High power for 2 to 3 minutes longer until chicken is no longer pink. Remove chicken. Add vegetables to the bowl. Cover. Microwave at High power for 4 to 5 minutes or until vegetables are tender crisp. While vegetables cook, mix the sauce ingredients. Add to the hot vegetables. Stir to blend. Microwave at High power until sauce is thickened, 1 to 2 minutes. Return chicken to vegetables. Microwave at High power until chicken is hot. Mix until blended. Serve immediately.