Categories: Chicken, Ethnic 
      Yield: 4 servings 
  
      1 T  Brown sugar 
      3 T  Dry sherry 
      2 T  Soy sauce 
      1 t  Ginger, minced 
      1 t  Garlic, minced 
    1/4 t  Chinese five-spice powder 
      4    Chicken thighs, skinned 
      1 t  Cornstarch 
      1 T  Cold water 
      2    Green onions, sliced thin 
  
  In shallow 1 1/2 quart microwaveproof dish,combine first 6 ingredients. Add 
  chicken and turn to coat. Cover and microwave on HIGH 10 minutes, turning 
  chicken halfway through. Transfer chicken to platter. Dissolve cornstarch 
  in cold water and stir into pan juices, Microwave uncovered on HIGH 1 1/2 
  minutes more. Stir and pour over chicken. Garnish with green onions. Serve 
  with wild and white rice and steamed watercress.