Kikkoman's Korean BBQ sauce does all the seasoning work here: it's thick, sweet, and savoury enough to glaze chicken fast on the stovetop while you cook rice. This is a weeknight answer when you need protein and heat in thirty minutes.

Serves 2. 35 minutes, 15 at the stove.

About 1120 calories a serving, 74 g protein, 127 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 2 cups water with 1/2 teaspoon salt and 1/4 medium onion, quartered; once it boils, cover and turn heat to low for eighteen minutes while you cook the chicken.18 min
2. Cut 1 pound chicken thighs into bite-sized pieces, 1 to 2 inches. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers and fry chicken for four minutes, stirring once halfway through, until the surface is no longer pink.4 min
3. Pour 6 tablespoons Korean BBQ sauce over chicken and stir to coat; cook two minutes more, stirring often, until the sauce clings to each piece and darkens slightly, which signals it is done.2 min
4. Slice 4 scallions into two-inch lengths and stir them into the chicken off heat. Fluff rice, discard the onion quarter, and divide rice and chicken between two bowls; pour any sauce from the pan over both.

Note Swap boneless pork shoulder, cut thin, for chicken and cook the same way. Leftovers keep three days refrigerated and reheat well in a skillet with a splash of water. Serve with quick pickled cucumber or kimchi on the side to cut the richness.