Teriyaki Chicken

This recipe is from my sister's mother-in-law who is from Japan. Much better than any teriyaki sauce you buy in the store.

1 Cup soy sauce (kikoman is best to use)
1 C sugar
2 tsp fresh grated ginger root or smaller amount ground ginger
1 cut up chicken, 6 breasts, or 3 lbs boneless, skinless chicken thighs

Mix soy sauce, sugar, and ginger. Marinate chicken overnight or at least several hours. Save sauce. Cook chicken for 1 hour at 350 degrees. Can baste chicken with sauce if desired. Shred chicken to smaller pieces. Cook juice on stove top with a little cornstarch till thickened. Serve over rice. (Depending on how much chicken you use, you may want to double sauce.)