When you’re bushed after a busy day but have to get supper started all the same, cut short your kitchen duty with a no-fuss menu. Here’s a main dish that you can put on to cook, then leave unwatched while you enjoy some quiet time, catch up with your kids or unwind with your husband. Broiling—or grilling—the marinated chicken and adding the final touches take less than 15 minutes. Then you’re ready to eat!

Serves 4

Honey-Mustard Chicken Teriyaki
Chinese Cabbage Slaw
Thin spaghetti

1. Start this dinner in 20 minutes or less
2. Forget it for one hour
3. Get it on the table in 15 minutes or less
 
Honey-Mustard Chicken Teriyaki
 
2 tablespoons honey
1 tablespoon prepared Chinese or spicy Dijon mustard

4 skinless, boneless chicken breast halves (about 1 pound)
3 scallions, chopped
1 tablespoon minced fresh ginger
¼ cup dry sherry, white wine or apple juice
3 tablespoons teriyaki sauce
 
In a cup, mix honey and mustard, set aside.
 
Holding a small, sharp knife parallel to work surface, cut a lengthwise pocket along the side of each chicken breast. Fill pockets with scallions and ginger; press to close. Lightly score tops of chicken breasts, if desired. Place chicken in medium glass casserole. Sprinkle chicken with sherry and teriyaki sauce; turn once to coat. Cover and refrigerate.
 
Relax for 1 hour.
 
Preheat broiler. Meanwhile, set a saucepan of water to boil, and prepare 8 ounces thin spaghetti to package directions. Drain, toss with a bit of sesame or other oil. Cover and set aside.
 
Place chicken on broiling rack 4 to 6 inches from heat source; brush with half of honey mustard. Broil (or grill) for 8 to 10 minutes, or until cooked through, brushing with remaining honey mustard and turning once. Serve over the spaghetti.
 
 
Chinese Cabbage Slaw
 
½ medium head Chinese (Napa) cabbage, cored and thinly sliced (about 1 pound)
2 medium carrots, coarsely shredded
2 Tablespoon chopped fresh cilantro
1/3 cup orange juice
2 tablespoons rice vinegar or white-wine vinegar
2 tablespoons canola oil
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon crushed red pepper (optional)
 
In serving bowl, combine cabbage, carrots and cilantro. In small saucepan, combine remaining ingredients. Over high heat, bring to a boil, stirring occasionally. Pour over cabbage mixture; toss to coat. Cover; chill until ready to serve.