|San-J Gluten Free Tamari||176081 NM||1/2 cup|
|Natural American Pure Clover Honey||353534||1 cup|
|ULF Minced Garlic||298675||2 Tbsp.|
|Fresh Ginger Root, grated||128603||1 Tbsp.|
|Gold'n Plump Fresh Fryer Chicken, cut into individual pieces||669085||4 lbs.|
|Riceland Jasmine Rice||381105||4 cups|
|Mann Green Onions, thinly sliced||138884||2 each|
In a medium saucepan, combine the honey, San-J Gluten Free Tamari, garlic, and ginger. Heat and stir over low heat until the honey is completely incorporated. Place the chicken in a single layer in a large glass baking pan and pour the honey Tamari sauce over the chicken. Cover the dish tightly with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning chicken occasionally.
Preheat oven to 350°F. Place the baking pan in the oven and bake for 1 hour, turning the chicken over after 30 minutes. Cook until the juices run clear and a meat thermometer registers 180°F.
To serve, spoon rice evenly onto 4 individual plates. Top each portion of rice with the chicken pieces and spoon the remaining sauce over the chicken. Garnish with green onion slices and serve immediately.
Makes 4 Servings