These Johnsonville teriyaki chicken kabobs are built to cook fast over high heat, their soy-forward seasoning already mixed in. Serve them over rice with quick charred peppers and onions, and you have dinner ready in twenty minutes. The glaze will caramelize as the chicken cooks through, giving you that salty-sweet finish.

Serves 2. 25 minutes, 20 at the stove.

About 770 calories a serving, 40 g protein, 105 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice now if you have not already cooked it. While rice cooks, cut 1 large bell pepper into 1-inch pieces and 1 small onion into wedges, tossing them in a bowl with a pinch of salt, a pinch of pepper, and 1 tablespoon of oil until coated.
2. Heat 1 tablespoon of oil in a large skillet over high heat until smoking, about 1 minute. Place the teriyaki chicken kabobs in the pan and let them sit undisturbed for 3 minutes, then turn and cook another 3 minutes until the exterior is charred and firm to the touch.6 min
3. Push the kabobs to the edge of the pan and add the pepper and onion mixture to the hot center, stirring them every minute for 4 minutes total until softened and charred at the edges. The kabobs will finish cooking as the vegetables char.4 min

Note Swap the peppers and onions for any quick-cooking vegetable or skip them entirely if time is short. Leftovers keep in the fridge for two days. Serve over the rice with a squeeze of lime if you have it, or with a cold beer on the side.