4 chicken legs (thigh and drumstick attached)
1 tbsp. unsalted butter
1 tsp. fresh ginger (minced)
3 tbsp. balsamic vinegar
2 tbsp. low sodium soy sauce
1 tbsp. ketchup
1/4 c. fresh snipped chives
Blanched snow peas for garnish (optional)

Remove skin and all visible fat from chicken legs. Arrange skin side down in a 2 quart rectangular glass dish so thick ends are toward the outside. Place butter and ginger in a 1 cup glass measure. Microwave on high 1 minute. Stir in vinegar, soy sauce and ketchup. Pour sauce over chicken and cover with wax paper.

Microwave on high 6 minutes. Turn each leg over and baste with sauce. Recover and microwave on high 6 to 8 minutes or until juices run clear when chicken is pierced with a fork. If sauce is thin, pour into glass measure and microwave on high 4 to 5 minutes or until reduced by one-fourth. Pour over chicken and sprinkle with chives. Garnish with snow peas, if desired. Serves 4