4 boned skinless chicken breast halves, cut into bite-sized pieces
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (8 oz.) can pineapple chunks, undrained
1/3 bottle sweet and sour sauce, mixed with 2 tbsp. cornstarch
1 tsp. soy sauce
1/4 c. slivered almonds
Hot cooked rice or chow mein noodles (optional)

In 2-quart microwave-safe casserole, combine chicken, onion, and green pepper. Micro-cook, covered, on 100% power for 6 to 8 minutes or until no pink remains in chicken pieces, stirring twice. Stir in pineapple, sweet and sour sauce with cornstarch added, and soy sauce. Micro-cook on 100% power for 3 minutes or until mixture begins to thicken. Stir almonds into chicken mixture. Serve over hot rice and/or chow mein noodles. Yield: 4 servings.