A quick pan chicken in a salty-sweet soy glaze, built on the one bottle you have. The sauce coats fast, so you get dinner in thirty minutes. Serve over rice to catch every drop.

Serves 2. 30 minutes, 20 at the stove.

About 720 calories a serving, 39 g protein, 79 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 cup of water to a boil, add 1 cup of rice, stir once, cover, and reduce heat to low. Set a timer for 18 minutes.18 min
2. While the rice cooks, pat 4 chicken thighs dry with a paper towel. Season them on both sides with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, place the chicken skin-side down and cook, moving them once halfway through, until the skin is golden and crisp, about 10 minutes. Flip the chicken.10 min
3. Mince 2 garlic cloves and 1 tablespoon of fresh ginger. Scatter them into the skillet and stir for 30 seconds until fragrant. Pour in 1/4 cup of soy sauce and 1/4 cup of water, tilting the pan to combine. Reduce heat to medium and simmer until the sauce thickens slightly and the chicken is cooked through, about 8 minutes. The glaze will coat the back of a spoon and cling to the meat.8 min

Note Swap the chicken thighs for breast if you prefer, though thighs stay juicier. Leftover chicken keeps refrigerated for three days and reheats gently in a low oven. Serve over the rice with steamed bok choy or broccoli on the side, or with a simple cucumber salad to balance the salt.