MARINADE:

1/4 c. soy sauce
2 tbsp. vegetable oil
1 tbsp. dry sherry (optional)

INGREDIENTS:

2 whole boneless chicken breasts, skinned and flattened
1 med. green pepper, cut in 1/4 to 1/2 inch strips
1/2 c. sliced almonds
1 med. onion, thinly sliced, separated into rings

Combine marinade ingredients in small bowl. Set aside. Cut chicken into strips, 3/4 x 1 1/2 inch. Stir into marinade. Let stand at room temperature 15 to 30 minutes. Preheat 10 inch browning dish at high 5 minutes.

Quickly add chicken, marinade, green pepper and almonds. Stir briskly until sizzling slows. Mix in onions. Microwave at high 5 1/2 to 8 1/2 minutes or until chicken strips are tender and no longer pink, stirring every 2 minutes. Serve over steamed rice with extra soy sauce, if desired. 4 servings.