2 tsp. honey ketchup
2 tsp. reduced sodium soy sauce
1 tsp. fresh squeezed lemon juice
1/2 tsp. grated ginger root
1 garlic clove, minced
5 oz. skinned and boned chicken breasts, cut into 1 inch cubes
1 c. cooked instant rice (hot)

Using a wire whisk, in small mixing bowl combine honey ketchup, soy sauce, lemon juice, ginger root and garlic. In 8 inch microwaveable 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. Let stand for 1 minute until chicken is cooked through. Serve over rice. Serves 2.