A weeknight stir-fry built from one frozen product and your pantry. The chick'n stays crispy while rice cooks alongside, and a mandarin glaze ties everything together in the time you'd spend waiting for delivery.

Serves 2. 25 minutes, 10 at the stove.

About 1180 calories a serving, 17 g protein, 109 g carbohydrate, 75 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a medium pot with 1 teaspoon salt and 1 tablespoon butter. Stir in 1 cup rice, then cover and reduce heat to low. Cook 18 minutes until the water is absorbed and the grains are tender; the rice will finish cooking while you finish the chick'n.
2. While the rice cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Once shimmering, spread the frozen chick'n pieces in a single layer and cook 6 to 8 minutes, stirring once, until they are heated through and the coating is golden.
3. Mince 2 cloves garlic and add to the pan with the chick'n, stirring constantly for 30 seconds until fragrant. Chop 3 stalks of scallion into 1-inch pieces and add them to the pan, tossing to combine; cook 1 minute until the scallions soften slightly.1 min
4. Check that your rice is done, then fluff it with a fork. Divide the rice between two bowls and top each with half the mandarin chick'n and scallions.
5. Drizzle each bowl with 1 teaspoon sesame oil and a grind of black pepper. Taste and adjust salt if needed before serving.

Note Swap in any frozen vegetable: broccoli, snap peas, or mushrooms can join the pan during the last minute of cooking. Leftovers keep in the fridge for two days and reheat gently in a skillet over low heat. Serve with hot sauce on the side or thinned soy sauce for dipping.