This sauce does the heavy lifting: sweet, hot, and ginger-forward, it turns plain chicken into dinner in twenty minutes. The shelf provides everything but the protein, so grab chicken and a vegetable that cooks fast in the same pan.

Serves 2. 25 minutes, 20 at the stove.

About 590 calories a serving, 52 g protein, 21 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 ounces of chicken into bite-size pieces and season with salt and pepper. Slice 2 cloves of garlic thin.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat and add the chicken; cook until the pieces are golden on the outside and no longer pink inside, about 8 minutes, stirring once halfway through. Transfer the chicken to a plate.8 min
3. Add the garlic to the same skillet and cook for 30 seconds until fragrant. Trim 8 ounces of broccolini and add it to the pan with 2 tablespoons water; cover and cook until the broccoli is tender-crisp, about 4 minutes.4 min
4. Return the chicken to the pan and pour in the entire jar of spicy orange sauce; stir gently to coat and cook uncovered for 1 minute, just to warm the sauce through.1 min
5. Divide between two bowls or plates and serve over rice or with noodles.

Note Swap the broccolini for snap peas, green beans, or peppers if you prefer. Leftovers keep in the fridge for three days and reheat gently on the stove. Serve over steamed rice, noodles, or with a side of jasmine tea.