This is what the Campbell's teriyaki sauce was meant for: a quick pan dinner where the sauce does the heavy lifting while you cook rice on the side. Two chicken breasts go tender and glossy in minutes, a weeknight meal that tastes like you tried harder than you did.

Serves 2. 25 minutes, 12 at the stove.

About 930 calories a serving, 84 g protein, 96 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a saucepan, stir in 1 cup rice and a pinch of salt, cover, and reduce heat to low. Cook until the water is absorbed, about 18 minutes; fluff with a fork when done.
2. While the rice cooks, pat 2 chicken breasts dry with paper towels and season with salt and pepper on both sides. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers.
3. Add the chicken to the skillet and cook until the first side is golden, about 4 minutes. Flip and cook the other side until golden, about 3 minutes more.
4. Pour the entire can of Campbell's teriyaki sauce over the chicken, reduce heat to medium, and simmer for 3 to 4 minutes, turning the chicken once or twice so the sauce coats it evenly. The chicken is done when an instant-read thermometer inserted into the thickest part registers 165 degrees F [74 degrees C].4 min

Note Swap the chicken for 8 ounces of pork tenderloin, sliced into strips, and reduce the simmering time to 2 minutes. Leftovers keep in an airtight container for three days. Serve over the sesame rice, with a simple slaw or steamed greens on the side to balance the sauce's sweetness.