A quick weeknight stir-fry built on bottled teriyaki marinade that already carries pineapple and vinegar. You'll have dinner on the table in half an hour, with tender pork and vegetables in a glossy sauce that needs nothing but rice.

Serves 2. 35 minutes, 25 at the stove.

About 1070 calories a serving, 52 g protein, 164 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice: bring 1 1/2 cups water to a boil in a small pot, add 3/4 cup rice and a pinch of salt, cover, reduce heat to low, and set a timer for 18 minutes.18 min
2. While rice cooks, cut the pork tenderloin into bite-sized pieces, cutting against the grain if it's a thick cut, and season with salt and pepper.
3. Mince 2 cloves garlic and slice 1 small onion into thin strips; core and slice 2 bell peppers into 1-inch pieces.
4. Heat 2 tablespoons oil in a large skillet over high heat until just smoking; working in two batches to avoid crowding, cook the pork pieces until browned on all sides, about 2 minutes per batch, then transfer to a plate.
5. In the same skillet, add the onion and garlic, stirring until fragrant, about 30 seconds; add the bell peppers and 1/4 cup water, cover, and cook until peppers are tender-crisp, about 4 minutes.4 min
6. Return the pork to the skillet, pour in 3/4 cup teriyaki marinade, and toss to coat everything; simmer uncovered for 2 minutes until the sauce coats the meat and vegetables.2 min
7. Taste and adjust seasoning with salt and pepper if needed; divide rice between two bowls and spoon the pork and vegetables with sauce over the top.

Note Swap chicken breast for pork if you prefer. Leftovers keep refrigerated for three days and taste good cold from the container or warmed gently. Serve with steamed greens or a simple salad on the side to stretch it.