1 lb. boneless, skinless chicken breast, cut into 1 1/2 inch chunks
1/3 c. teriyaki
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 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.