Aji-mirin, a sweet Japanese seasoning, glosses quick-cooked chicken thighs with a burnished glaze while rice steams beside them. The shelf has given us just what we need for a weeknight dinner that tastes like care but takes thirty minutes.

Serves 2. 35 minutes, 15 at the stove.

About 1100 calories a serving, 74 g protein, 106 g carbohydrate, 39 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Measure 2 cups water into a pot, bring to a boil, stir in 1 cup rice and 1/2 teaspoon salt, reduce heat to low, cover, and cook for 18 minutes without lifting the lid.
2. While rice cooks, pat 4 chicken thighs (about 1 pound) dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper on both sides. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the chicken skin-side down and cook for 6 minutes, until the skin is golden and crisp.6 min
3. Flip the chicken, mince 2 garlic cloves into the pan along with 1/2 medium onion thinly sliced, and cook for 3 minutes, stirring the vegetables, until they soften and the chicken is cooked through (165°F [74°C] at the thickest part).3 min
4. Add 3 tablespoons aji-mirin to the pan, turn to coat all the chicken, and let it bubble gently for 1 minute, tossing the pieces to glaze them evenly on both sides. The sauce will turn syrupy and cling to the meat; this is done when the glaze looks shiny and reduced.1 min
5. Fluff the rice with a fork when the timer sounds. Divide the rice between two bowls and top each with two chicken thighs, the glazed onions and garlic, and 2 sliced scallions, drizzling any pan sauce over top.

Note Swap chicken thighs for salmon fillet or pork cutlets and reduce glazing time to 30 seconds. Leftovers keep four days refrigerated; reheat gently in a skillet or serve cold in rice bowls. Serve with quick pickled cucumber or a green salad on the side to balance the sweetness.