I've got a great recipe for busy cooks: It's a stir fry that takes less than 30 minutes.
Rice (enough for your family)
3 chicken breasts cut into 1 inch pieces
2 teaspoons chopped garlic
1/4 cup tablespoons soy sauce
1 tablespoon pancake syrup
Sauce (mix together):
1 tablespoon corn starch (mix with a small amount of cold water to form paste)
1/4 teaspoon red pepper flakes
2 teaspoons rice wine vinegar (could substitute Sherry)
1/2 cup of soy sauce
2 tablespoons pancake syrup
1 bag of frozen veggies
toss chicen with garlic, soy sauce and maple syrup in a zip lock bag (or just mix altogether in a bowl)
This can be done ahead of time and left in the frig to marinate.
Put Heat wok (or large frying pan) over heat briefly. Add olive oil.
Add chicken and sautee until cooked through.
Add vegetables and 2 tablespoons water
Cover to steam veggies for 3-4 minutes
When vegetables are thawed or nearly so, add sauce
Cook until sauce thickens
Serve over rice
The sweetness of the syrup is a nice contrast to the saltiness of the soy sauce.
I was really happy about how quickly this comes together.
Don't try this at home:
A recipe I found on the web suggested cooking spaghetti noodles in the spaghetti sauce. Maybe this works for some people, but I found it made a huge mess and didn't taste right. It could be that the sauce got burned while we were waiting for the noodles to get soft enough.