3 lb. chicken thighs
1 clove garlic, minced
1" ginger, minced
3/4 c. sugar
2 oz. sherry
1/2 c. shoyu
1/2 c. catsup
1 tsp. salt

Crush ginger and garlic together. Combine the rest of the ingredients into a sauce. Marinate the chicken for an hour.

Drain the chicken from all excess marinade, reserving liquid. Microwave on high for 12 minutes; skin side down, if using thighs, breast side down for whole chicken. Cover. Turn chicken pieces and baste with marinade. Microwave on high for 13 minutes; cover. If desired thicken marinade with a little cornstarch and use it as a gravy.