These plant-based strips come glazed and ready, so tonight you're just building a bowl around them with rice and a quick vegetable. The strips reheat well in a pan, so you can crisp them while rice steams. Serve with whatever green you have on hand.

Serves 2. 30 minutes, 10 at the stove.

About 680 calories a serving, 24 g protein, 110 g carbohydrate, 15 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a pot with 1/2 teaspoon salt. Add 1 cup rice, stir once, cover, and reduce heat to low. Set timer for 18 minutes.18 min
2. While rice cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the teriyaki chick'n strips from the package and cook until the edges brown and crisp, turning occasionally, about 5 minutes. Transfer to a plate.5 min
3. Roughly chop 8 ounces of bok choy or greens and add to the same skillet. Cook, stirring, until wilted and tender, about 3 minutes. Season with salt to taste.3 min
4. When rice is tender and water is absorbed, fluff with a fork. Divide rice between two bowls, top each with half the greens and half the chick'n strips, and serve.

Note Swap the greens for spinach, snap peas, or mushrooms. Leftovers keep three days covered in the fridge; rewarm gently. Serve with extra soy sauce or a drizzle of sesame oil on the side if you like.