3 lb. cut-up chicken
1 c. orange juice
1/2 c. chili sauce or I often use catsup
1 tbsp. brown sugar
1 tbsp. soy sauce
1 tsp. prepared mustard
1 clove garlic, minced
2 tbsp. cornstarch
2 tbsp. cold water

In 12x8 baking dish arrange chicken pieces, skin side up, with meatiest portions toward outside of the dish. Cover with wax paper. Microwave at high for 10 minutes and drain. Turn pieces over.

Combine orange juice, chili sauce, brown sugar, soy sauce, prepared mustard and garlic; pour over chicken. Microwave at 7 power for 18-22 minutes or until chicken near the bone is no longer pink, turning pieces over after half of the time. Remove to serving plate and cover.

Blend cornstarch and cold water. Stir into hot cooking liquid. Microwave at high for 2-3 minutes or until thickened. Serve with the chicken. (I like to pour a little of the sauce over the chicken before I serve it--it looks prettier!) Serves 4-6.