1/2 c. packed brown sugar
1/2 c. water
1/2 c. soy sauce
2 tbsp. cooking oil
2 tsp. vinegar
1 tsp. ground ginger
1 clove garlic, minced
4 to 6 chicken breast fillets

Combine all ingredients, except chicken, for marinade. Set aside. Place chicken breast in 9 x 12 inch dish, pricking each side with fork several times. Add marinade. Refrigerate about 1 hour. Grill or broil chicken breasts until tender and meat is not pink. Serve with rice.