2 tsp. each honey, ketchup and reduced-sodium soy sauce
1 tsp. freshly squeezed lemon juice
1/2 tsp. grated pared gingerroot
1 garlic clove, minced
5 oz. skinned and boned chicken breast, cut into 1 inch cubes
1 c. cooked instant rice (hot)

Using a wire whisk, in small bowl combine honey, ketchup, soy sauce, gingerroot, and garlic. In 8 inch microwavable glass pie plate arrange chicken cubes. Pour honey 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. If time permits you may wish to substitute cooked long grain rice for the instant rice.

MAKES 2 SERVINGS.