How To: Make teriyaki chicken stir fry

Cut chicken into 1 - 1.5 inches chunks, strips or thin slices, depending on which you and your family prefers. Thin slices are fastest. It's easier to cut chicken into cubes chunks when it's partially frozen.

Set chicken aside.

Mix pineapple (with liquid), soy sauce, brown sugar, garlic powder and ginger in your crock pot.

Add chicken to crock pot. Cook on low for 8-10 hours or on high for 4-6 hours.

If you'd rather skip the crock pot, mix everything in a baking dish and bake, uncovered, for half an hour in an oven preheated to 350 degrees.

Serve over long-grain white rice. Bring 3 cups of water to boil over medium-high heat in a pan on the stove. Add 1.5 cups of long grain rice. Cover. Lower the burner's heat and simmer for 20 minutes or until done. Fluff with fork.

Steam a bag of stir fry vegetables from your frozen food section to make a complete meal. Put a splash (no more than 1/4 cup) of water in a pot. Add a bag of stir fry vegetables (or your favorite frozen vegetable). Cover. Bring to a boil over medium-high heat on the stove. Lower heat. Simmer until vegetables are tender crisp.