1. Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 1 to 24 hours. 
2. When ready to eat, transfer the chicken and marinade to a large heavy non-stick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes (reduce time if you are using cut up breasts), stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven. Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately – with lots of hot cooked rice.