1/2 c. apricot preserves
2 tbsp. cornstarch
1/2 c. soy sauce
1/2 c. dry sherry or chicken broth
1 tsp. minced garlic
dried red pepper flakes to taste
1/4 c. peanut or vegetable oil
2 lb. boned, skinned chicken breasts or pork tenderloin, cut in thin strips
4 large peppers (preferably 1 green, 2 red and 1 yellow), cut in thin strips
4 ribs celery, cut diagonally into 1/2-inch pieces
1 (4 1/2 oz.) can water chestnuts, drained and sliced
1 (10 oz.) pkg. thin Chinese noodles, cooked and drained

Place preserves in 1-quart Cook & Measure; stir cornstarch into soy sauce, then stir into preserves. Add sherry, garlic and pepper flakes. Microcook on High (100%) 3 minutes, stirring 2 times.

Preheat an empty Microwave Plus 10-inch browning skillet in microwave on High for 5 minutes. Add oil and chicken; stir, then microcook on High for 1 minute. Add sauce and remaining ingredients except noodles. Cover; cook on High until vegetables are crisp-tender, about 3 to 4 minutes, stirring once. Serve over noodles.

Makes 4 to 6 servings.