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If time permits, you may wish to substitute cooked long-grain rice for
the instant rice.
Ingredients
2 tsp each honey, ketchup and reduced-sodium soy sauce
1 tsp freshly squeezed lemon juice
½ tsp grated pared gingerroot
1 garlic clove, minced
5 ounces skinned and boned chicken breast, cut into 1-inch cubes
1 cup cooked instant rice (hot)
Method
Using a wire whisk, in small mixing bowl combine honey, ketchup, soy
sauce, lemon juice, gingerroot and garlic.
In 8-inch microwavable glass
pie plate arrange chicken cubes.
Pour mixture over chicken; cover with
plastic wrap and refrigerate for 30 minutes.
Vent plastic wrap and microwave chicken mixture on High (100%) for 2
minutes, stirring halfway through cooking.
Let stand for 1 minute, until chicken is
cooked through.
Serve chicken mixture over rice.
MAKES 2 SERVINGS.
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