1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks
1/3 c. teriyaki sauce
1/4 c. chicken broth
2 tsp. cornstarch
Cooked frozen oriental vegetables

Place chicken chunks in 1 quart glass casserole. Stir in teriyaki sauce. Cover with plastic wrap. Refrigerate 20 minutes. Drain marinade; reserve. Cover with pierced plastic wrap. Microwave on high 3 minutes; pour off drippings. Combine reserved marinade, broth, and cornstarch; stir into chicken. Microwave covered at high 2 to 2 1/2 minutes or until thickened; stir once. Let stand covered 2 minutes. Serve over cooked vegetables.

Makes 4 servings.