A quick pan chicken with the depth of steak sauce's spices, tomato, and tart vinegar. The sauce gets jammy and clings to the meat while rice cooks alongside. Use any cut of chicken you have.

Serves 2. 35 minutes, 12 at the stove.

About 810 calories a serving, 74 g protein, 67 g carbohydrate, 26 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and mince 2 garlic cloves. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Pat dry your chicken, season with salt and pepper, and brown 1 lb chicken in the hot oil for 3 minutes per side, turning once; you want color, not doneness.
2. Pour 1/2 cup steak sauce over the chicken, add the diced onion and minced garlic, stir to coat, and simmer on medium heat for 12 minutes, stirring once halfway, until the chicken is cooked through and the sauce has thickened.12 min
3. While the chicken cooks, bring 2 cups water to a boil in another pot with a pinch of salt. Stir in 3/4 cup rice, cover, and reduce heat to low for 18 minutes until the water is absorbed and rice is tender.18 min

Note Swap chicken for pork chops or shrimp, reducing the simmer time to 8 minutes for either. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with any green vegetable or a simple salad to cut the sauce's richness.