Ingredients:
¼ cup soy sauce
¼ cup dry sherry
3 Tablespoons plus ¼ cup brown sugar
4 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 Tablespoon cooking oil
1 teaspoon toasted sesame oil
1 pound chicken breast tenderloins, cubed
16 slices bacon
1 5-oz. can sliced water chestnuts, rinsed and drained
32 wooden toothpicks

Directions:
Mix together the soy sauce, sherry, 3 Tablespoons brown sugar, garlic, ginger and oils in a resealable plastic bag. Add chicken breast cubes and refrigerate for 6 hours or overnight. After the mixture is done marinating, preheat broiler or grill to high setting. Drain marinade from chicken and save the marinade for basting. Cut each bacon slice into two pieces. Place a cube of chicken on top of each 1/2 piece of bacon. Top with a slice of water chestnut. Fold sides of bacon over and run a toothpick through the rumaki to secure it. Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick-release foil. Mix together the 1/4 cup of reserved marinade with 1/4 cup brown sugar until blended. Baste the rumaki with this mixture and set aside. Broil or grill the rumaki for 8-10 minutes or until cooked through and bacon is cooked crisp. During this time, drain any accumulated bacon drippings or it will smoke. Baste frequently during cooking, and turn rumaki over as they brown. Serve hot.