These grilled teriyaki strips come already glazed and cooked, so supper is a matter of heating them through and building a bowlful. Rice and a bright scatter of scallions turn shelf-ready chicken into something that feels fresh and complete on a worn night.

Serves 2. 25 minutes, 8 at the stove.

About 670 calories a serving, 26 g protein, 122 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/2 cups water to a boil in a small pot. Stir in 3/4 cup rice, 1 teaspoon oil, and 1/4 teaspoon salt. Return to a boil, then cover and reduce heat to low.
2. While the rice cooks, trim 4 scallions and slice them into 2-inch pieces, separating white and light green parts from dark green tops. Set the dark green parts aside for garnish.
3. Cook the rice covered for 18 minutes, until all water is absorbed and grains are tender.18 min
4. As the rice finishes, warm the teriyaki chicken strips in a skillet over medium heat for 2 to 3 minutes, stirring once, until heated through and glazed. Stir in the white and light green scallion pieces in the last 30 seconds.3 min
5. Divide the rice between two bowls. Top each with half the teriyaki chicken and its glaze, then scatter the dark green scallion tops over the top.

Note Swap scallions for cilantro if you have it. Leftovers keep for three days refrigerated and reheat well in a skillet. Serve with a squeeze of lime or a drizzle of sesame oil at the table, or add a bowl of steamed broccoli alongside to stretch the meal.