Teriyaki Chicken - cooking recipe

Ingredients

1/2 c. white wine
1/3 c. soy sauce
3 Tbsp. honey
3 lb. chicken parts
1 (8 oz.) can sliced water chestnuts
2 Tbsp. water
1 1/2 Tbsp. cornstarch

Preparation

Combine wine, soy sauce, honey and chicken parts in a plastic bag.
Marinate 1 hour, turning bag to mix contents.
Place chicken parts, marinade and water chestnuts in a micro-safe casserole and micro-cook on High power 9 to 12 minutes.
Rearrange chicken parts and micro-cook on High power for another 9 to 12 minutes or until done.
Test for doneness by piercing with a fork. Juices should run clear, not pink.
Place chicken on a serving platter.
Cover with foil to keep warm.
Combine water and cornstarch; stir into pan juices and micro-cook on High power 2 to 3 minutes or until thickened.
Stir occasionally during cooking. Pour over chicken and serve.