The kit arrives with sauce and vegetables; you just add rice and a protein. Build this straight into the pan for a weeknight dinner that needs no planning and cleans up fast.

Serves 2. 25 minutes, 15 at the stove.

About 750 calories a serving, 41 g protein, 97 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 cup rice in a small pot with 2 cups water and a pinch of salt; bring to a boil, then cover and reduce heat to low.
2. Cut 10 ounces chicken breast or tofu into bite-sized pieces. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the chicken or tofu and cook, stirring often, until cooked through, about 8 minutes for chicken or 5 for tofu. While it cooks, prepare the vegetables from the kit.8 min
4. Empty the kit contents into the pan with the protein. Stir constantly over medium-high heat until the vegetables are tender and the sauce coats everything, about 4 minutes.4 min
5. Slice 2 scallions and scatter them over the stir fry. Taste and adjust salt if needed.
6. Divide the rice between two bowls and top with the stir fry, spooning all the sauce over.

Note Swap tofu for chicken if you prefer a vegetarian meal. Leftovers keep refrigerated for three days and reheat gently with a splash of water to loosen the sauce. Serve with soy sauce on the side and a cold beer or ginger ale.