Teriyaki chicken straight from the shelf gets paired with quick-cooked greens and steamed rice for a warming bowl that comes together in under thirty minutes. The glaze is already built in, so you are mostly just assembling the parts.

Serves 2. 28 minutes, 12 at the stove.

About 790 calories a serving, 43 g protein, 122 g carbohydrate, 12 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a small pot with a pinch of salt. Stir in 3/4 cup rice, cover, and reduce heat to low. Cook for 18 minutes until tender.18 min
2. While the rice cooks, cut 8 ounces bok choy into 2-inch pieces, separating the leafy tops from the stems. Mince 2 cloves garlic and finely chop a 1-inch piece of ginger. Slice 2 scallions on the bias.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the bok choy stems first and cook for 3 minutes, then add the leaves and cook for another 2 minutes until the stems are tender-crisp, stirring often. Add the garlic and ginger, cook for 1 minute.5 min
4. Cut 10 ounces teriyaki chicken into bite-sized pieces. Push the bok choy to the side of the skillet and add the chicken pieces. Toss everything together and cook for 2 minutes until the chicken is heated through.2 min
5. Divide the rice between two bowls, top with the chicken and bok choy, and scatter the scallions over the top.

Note Swap bok choy for broccoli or spinach. Leftovers keep for two days in the refrigerator and are good cold or reheated gently in a skillet. Serve with a squeeze of lime or a drizzle of hot sauce on the side.