2 lb. chicken parts
1/4 tsp. fresh grated ginger
1 bell pepper cut in chunks
1 can mandarin oranges (reserve drained juice)
1 can (8 1/4 oz.) pineapple slices (reserve drained juice)
1 tbsp. corn starch
2 tbsp. soy sauce

Arrange chicken in 8 inch square dish with meatier portions near the edge of dish. Brush with soy sauce blended with ginger. Add green pepper chunks. Cook covered with wax paper on high 14 to 16 minutes. Drain off fat and juices. Let stand, covered, 5 minutes.

In 2 cup glass measure, blend corn starch with 1 cup reserved syrup until smooth. Heat high 2 minutes until thickened stirring once. Add fruit, pour over chicken. Reheat on high 3 to 4 minutes. Serves 4.