Teriyaki Chicken

• 1/2 c. white wine
• 1/3 c. soy sauce
• 3 Tbsp. honey
• 3 lb. chicken parts
• 1 (8 oz.) can sliced water chestnuts
• 2 Tbsp. water
• 1 1/2 Tbsp. cornstarch

1. Combine wine, soy sauce, honey and chicken parts in a plastic bag.
2. Marinate 1 hour, turning bag to mix contents.
3. Place chicken parts, marinade and water chestnuts in a micro-safe casserole and micro-cook on High power 9 to 12 minutes.
4. Rearrange chicken parts and micro-cook on High power for another 9 to 12 minutes or until done.
5. Test for doneness by piercing with a fork. Juices should run clear, not pink.
6. Place chicken on a serving platter.
7. Cover with foil to keep warm.
8. Combine water and cornstarch; stir into pan juices and micro-cook on High power 2 to 3 minutes or until thickened.
9. Stir occasionally during cooking. Pour over chicken and serve.

white wine, soy sauce, honey, chicken parts, water chestnuts, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669962 (may not work)