A quick stir-fry built around the teriyaki sauce you need to finish. The salty-sweet glaze cooks down while rice steams, so everything lands on the table at once.

Serves 2. 25 minutes, 15 at the stove.

You need one quarter bottle teriyaki sauce, 2 tablespoons oil, 2 cloves garlic, a pinch salt, a pinch pepper, two thirds cup rice, three quarters pound chicken breast, 4 ounces fresh spinach or bok choy.

1. Start one and one third cups water in a covered pot over high heat. While it comes to a boil, cut three quarters pound chicken breast into one-inch pieces and mince two cloves garlic.
2. When the water boils, add two thirds cup rice and a pinch of salt, stir once, cover, and lower heat to maintain a bare simmer.
3. Heat two tablespoons oil in a large skillet over high heat. Add the chicken pieces and cook without stirring for two minutes until the undersides brown, then stir and cook two more minutes, stirring often, until no pink shows; this takes about four minutes total.4 min
4. Pour the quarter bottle of teriyaki sauce and the minced garlic into the pan and stir constantly until the sauce thickens and clings to the chicken, about two minutes.2 min
5. Tear four ounces fresh spinach or bok choy into the skillet, stir until wilted, about one minute, then season with a pinch of pepper.1 min
6. Check the rice by lifting the lid; when the water has been absorbed and the grains are tender, the rice is done. Divide the rice between two bowls and spoon the chicken and greens with their sauce over the top.

Note Swap chicken for pork tenderloin or extra-firm tofu cut into cubes. Leftovers keep covered in the fridge for three days; reheat gently in a skillet with a splash of water. Serve with a squeeze of lime and sliced scallions if you have them.

A weeknight stir-fry built on that half-bottle of teriyaki sauce sitting in your pantry, streamlined for two with rice and whatever protein and veg will cook in one pan while the rice comes together.

Serves 2. 25 minutes, 15 at the stove.

About 850 calories a serving, 56 g protein, 81 g carbohydrate, 32 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 2 tablespoons oil, 1 cup rice, 1.5 cups water, 2 cloves garlic, to taste salt, 12 ounces chicken thighs or breast, 1 cup frozen mixed vegetables or fresh scallions.

1. Start 1.5 cups water boiling in a pot with a pinch of salt. Stir in 1 cup rice, return to a boil, then cover, reduce heat to low, and let sit for 15 minutes until tender.
2. While the rice cooks, cut 12 ounces chicken into bite-sized pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook the chicken, stirring now and then, until golden and cooked through, about 8 minutes.
3. Mince 2 cloves garlic and add to the chicken along with 1 cup frozen mixed vegetables or fresh scallions, stirring for 1 minute until fragrant. Pour in the three tablespoons of teriyaki sauce and toss everything together to coat, cooking for another minute until the sauce clings to the chicken and vegetables.
4. Divide the rice between two bowls and spoon the teriyaki chicken and vegetables over the top.

Note Swap chicken for firm tofu pressed and cubed, or add both protein and vegetables directly to the rice as it cooks if you want less to wash. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with pickled ginger or a squeeze of lime if you have it on hand.

A quick weeknight stir-fry built on a bottle of teriyaki sauce, the lead player here. Broccoli and onion go tender-crisp while rice cooks; the whole thing comes together in twenty minutes. Serve over hot rice and you have dinner.

Serves 2. 25 minutes, 15 at the stove.

About 500 calories a serving, 12 g protein, 80 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/2 cup [120 ml] teriyaki sauce, 2 tablespoons oil, 2 cloves, minced garlic, to taste salt, to taste pepper, 3/4 cup [150 ml] rice, 1 small, sliced onion, 1 head, cut into florets broccoli.

1. Put 1.5 cups [360 ml] water and 3/4 cup rice in a pot with a pinch of salt, bring to a boil, then cover and reduce heat to low; it will be done in 15 minutes.
2. While rice cooks, heat 2 tablespoons oil in a wide skillet or wok over high heat until it shimmers. Add 1 small onion sliced into half-moons and cook, stirring often, until the edges turn golden, about 4 minutes.4 min
3. Add 1 head broccoli cut into florets and 2 cloves minced garlic to the pan and cook, stirring, until the broccoli is tender-crisp and bright green, about 6 minutes. Season with salt and pepper.6 min
4. Pour 1/2 cup teriyaki sauce over the vegetables and toss to coat, letting it warm through for about 1 minute until glossy and clinging to everything. The sauce should thicken slightly from the heat.1 min

Note Swap broccoli for snap peas, green beans, or bell peppers if you prefer. Leftovers keep three days refrigerated; reheat gently on the stovetop with a splash of water. Serve over the rice with a sprinkle of sesame seeds if you have them.