Ingredients

• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1/2 cup lemon juice
• 1/4 cup soy sauce
• 2 tablespoons honey
• 4 teaspoons ground ginger
• 1 boneless skinless chicken breast half (4 ounces), cut into strips
• 1/2 cup chicken broth
• 1/2 cup uncooked instant rice
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon grated orange peel

Directions

1. In a small bowl, combine the onion, garlic, lemon juice, soy sauce, honey and ginger. Pour half into a small resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.

2. In a small saucepan, bring chicken broth to a boil. Remove from the heat; stir in rice, parsley and orange peel. Cover and let stand for 5 minutes. Meanwhile, in small skillet, cook the chicken and reserved marinade in a hot skillet until chicken is no longer pink and mixture is heated through. Serve with rice. Yield: 1 serving.

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