A quick weeknight stir fry built on a kit that does most of the work. The broccoli comes pre-cut, the sauce already balanced, so you just need rice and protein to make a full dinner. Ready in half an hour.

Serves 2. 30 minutes, 15 at the stove.

About 840 calories a serving, 40 g protein, 107 g carbohydrate, 26 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil with 1/2 teaspoon salt. Add 1 cup rice, stir once, reduce heat to low, cover, and cook 18 minutes until the water is absorbed.18 min
2. While the rice cooks, cut 8 ounces chicken or tofu into bite-sized pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken or tofu to the hot skillet and cook, stirring often, 5 to 7 minutes until the chicken is cooked through or the tofu is lightly browned at the edges; do this while the rice finishes.6 min
4. Pour the contents of the teriyaki kit into the skillet with the protein. Stir until everything is coated and heated through, about 2 minutes.2 min
5. Fluff the rice with a fork. Divide the rice between two bowls and top with the teriyaki mixture. Sprinkle 1 tablespoon sesame seeds over each bowl.

Note Swap chicken for shrimp if you like; cook 3 minutes instead. Leftovers keep three days in the fridge and reheat well in a skillet with a splash of water. Serve with a simple cucumber salad or pickled ginger on the side.