A weeknight stir-fry that comes together in the time it takes rice to cook. The teriyaki sauce does most of the work, giving you chicken and vegetables that taste like you spent the evening at the stove.

Serves 2. 35 minutes, 15 at the stove.

About 950 calories a serving, 65 g protein, 118 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice with 2 cups water and a pinch of salt; bring to a boil, cover, and reduce heat to low for 18 minutes.
2. While rice cooks, cut 1 lb chicken breast into 1-inch pieces and slice 1 small onion into wedges. Mince 2 cloves garlic.
3. Heat 2 tablespoons oil in a large skillet or wok over high heat until shimmering. Add chicken and cook, stirring occasionally, until it turns opaque and begins to brown, about 5 minutes.5 min
4. Add onion and garlic, stir constantly until fragrant, about 1 minute. Add 8 oz trimmed green beans and 1 cup teriyaki sauce from the bottle.
5. Bring to a simmer and cook, stirring often, until beans are tender and chicken is cooked through, about 8 minutes. The sauce will coat everything and glaze lightly.8 min
6. Check that rice is tender and water is absorbed. Serve stir-fry over rice.

Note Swap chicken for firm tofu or shrimp if you prefer. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with cucumber slices or a simple salad alongside to balance the sauce.