Gingered Chicken

• 3 lb. drumsticks and thighs or 2 lb. boned, skinless breast meat
• 1/3 c. honey
• 1/3 c. chili sauce
• 1/3 c. soy sauce
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water

1. Arrange chicken in microwavable 12 x 7 x 2-inch baking dish with the thickest part to the outside edge with skin side down (if pieces have skin on).
2. Mix honey, chili sauce, soy sauce, ginger, salt and pepper.
3. Pour over chicken.
4. Cover with waxed paper and microwave on High (100%) for 10 minutes.
5. Spoon sauce over chicken. Rotate dish 1/2 turn.
6. Cover and microwave until thickest parts are done, 7 to 11 minutes longer.
7. Remove chicken from pan and keep warm.
8. Skin fat from sauce.
9. Mix cornstarch and water.
10. Stir into sauce and microwave uncovered on High (100%), stirring every minute until thickened, about 2 minutes.
11. Pour over chicken.

breast meat, honey, chili sauce, soy sauce, ground ginger, salt, pepper, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751509 (may not work)