chelsea'srecipes

2 tsp honey, ketchup, reduced-sodium soy sauce
1 tsp fresh lemon juice
1/2 tsp grated pared ginger root
1 garlic clover, minced
5 oz skinned, boned chicken breast - cut into 1 inch cubes
1 cup cooked instant rice (hot)

Combine honey, ketchup, soy sauce, lemon juice, ginger and garlic. In 8
inch microwaveable glass pie plate arrange chicken cubes in a single
layer.
Pour honey mixture over chicken; cover with plastic wrap and refrigerate

for 30 minutes.

Vent plastic wrap and microwave chicken on high for 2 minutes. Stir half

way through cooking time. Let stand for 1 minute until chicken is cooked

through. Serve over rice.