Servings: 2; WW points: 4
2 teaspoons honey
2 teaspoons ketchup
2 teaspoons reduced-sodium soy sauce
1 teaspoon fresh lemon juice
1/2 teaspoon grated pared ginger root
1 garlic clove, minced
1 (5 ounce) skinned, boneless 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 halfway through cooking time. Let stand for 1 minute until chicken is cooked through.
Serve over rice.