This quick pan chicken gets bright and savory from less-sodium soy sauce, spiked with ginger and garlic. The glaze builds as the chicken cooks, giving you a weeknight dinner with real depth in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 660 calories a serving, 69 g protein, 7 g carbohydrate, 39 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

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1. Pat 1 pound boneless chicken thighs dry and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Add the chicken and cook 5 to 6 minutes without moving, until the bottom is golden and releases easily. Flip and cook the other side 4 to 5 minutes more, then set aside on a plate.
2. Mince 2 cloves garlic and a 1-inch knob ginger. In the same skillet, cook the garlic and ginger in the chicken fat for 1 minute, stirring, until fragrant.1 min
3. Return the chicken to the skillet and pour in 1/4 cup soy sauce. Bring to a simmer and cook 5 to 6 minutes, turning the chicken once halfway through, until the sauce clings to the meat and the internal temperature reaches 165°F (74°C).6 min

Note Swap the chicken thighs for breasts if you prefer, reducing the second sear to 3 to 4 minutes. Leftovers keep three days in the fridge and are good cold or reheated gently. Serve over rice to catch the glaze, with steamed bok choy or greens on the side.