2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot
6 skinless chicken thigh fillets

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small
saucepan. Combine water with arrowroot in a small bowl and stir until
arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often
while bringing mixture to a boil, then reduce heat and simmer for 4 to 6
minutes or until sauce is thick. Preheat your grill on high for the
chicken. When the grill is hot, rub each chicken piece with oil and cook
the chicken for 4 to 6 minutes per side or until done. Chicken should have
browned in spots. When chicken is done, chop it into bite-size pieces.
Pour the chicken pieces into a large frying pan over medium heat. Heat
until chicken sizzles then reduce heat and cover chicken until ready to
serve. Spoon chicken into a medium bowl, then pour all the sauce over the
chicken and stir until well-coated. Serve with steamed white rice.