1. Place chicken livers and water chestnuts in bowl. Pour on sauce. Refrigerate at least 1 hour; drain.
2. Wrap a piece of liver and a piece of water chestnut in each bacon piece. Secure with wooden pick; sprinkle with about 1/2 teaspoon brown sugar. Arrange in circle on microwave rack in baking dish or 9-inch pie plate. Cover with waxed paper and microwave on high (100%) 4 minutes; rotate baking dish 1/4 turn. Microwave until bacon is crisp, 4 to 6 minutes longer. Drain on paper towel.