Today, I got up just after 7:00 a.m. (oh, glorious summer break when I don't have to rise at 4:50 Monday through Friday!). It is currently just after 9:00 p.m. In the past 14 hours, I have:
taken my dogs for four walks
run a little over three miles
completed a couple sets of three different ab exercises
vacuumed the first floor of my house
cleaned all my Mary Kay brushes
expanded a 13-page paper for my Master's degree to 26 pages
tackled some research for my thesis
purchased a wedding anniversary gift for my husband
read a section of the Bible lesson
laid out in the sun
clipped coupons
and...
still managed to prepare and enjoy a mostly-homemade dinner. In this case, it was chicken teriyaki with chicken-flavored rice and fresh salad.
So, how did I do it? I am by no means super-woman; it was just that this delicious meal, which pleased even my picky eater of a husband, was super-easy and super-fast. The prep time was something like eight minutes. The recipe is below. Happy cooking!
Ingredients
1 pound boneless, skinless chicken tenders
6 ounces pineapple juice
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon minced garlic (I used the kind out of a jar)
1 tablespoon vegetable oil
2 cups hot cooked rice (I used Uncle Ben's chicken-flavored rice in the 90-second pouch)
*Note: the original recipe also calls for 1 tablespoon minced fresh ginger, 1 tablespoon molasses, and 24 cherry tomatoes. I omitted these three ingredients in my preparing of the recipe.
Process
Combine all ingredients except rice in slow cooker. Cover; cook on LOW 2 hours or until chicken is tender. Serve chicken and sauce over rice. Makes four servings. Serve with fresh salad prepared as you like.
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