¼ cup packed light brown sugar

½ inch piece of ginger, peeled and minced

1 teaspoon minced garlic

8 ounces chicken breasts, cut into 1” cubes (24 pieces)

1 can (4 ounces) water chestnuts, drained, cut into 24 pieces

12 slices bacon, cut in half (24 pieces)

Mix soy sauce, sugar, ginger and garlic together in a bowl (or resealable bag), add chicken and water chestnuts.  Mix well.  Marinate in refrigerator for 6 – 12 hours. 

Preheat oven to 400 degrees. 

Place one piece of chicken and one piece of water chestnut on a slice of bacon, wrap bacon around the chicken and water chestnut and secure with a toothpick.  Repeat for remaining chicken and water chestnuts. 

Place on a baking sheet and bake for 20 – 25 minutes until chicken and bacon are cooked thru. 

Serve warm or at room temperature.