Lime ponzu brings brightness to fast-cooked chicken thighs tonight. The sauce glazes in the pan and turns glossy, catching all the rendered fat. Serve over rice to soak up every drop.

Serves 2. 25 minutes, 15 at the stove.

About 1090 calories a serving, 73 g protein, 105 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 1 pound chicken thighs on both sides with salt and pepper, then place skin-side down in the hot pan. Sear until the skin is deep golden, about 8 minutes, then flip.8 min
2. Cook the other side until the meat is firm to touch and cooked through, about 7 minutes more. Transfer the chicken to a plate.7 min
3. Pour off all but 1 tablespoon of fat from the pan. Add 3 minced garlic cloves and cook, stirring, until fragrant, about 30 seconds. Pour in 1/2 cup ponzu sauce and stir to deglaze the pan, scraping up every fond.1 min
4. Return the chicken to the pan, turn to coat in the glaze, and warm through for 1 minute. The sauce should be glossy and coat the back of a spoon.1 min

Note Swap chicken thighs for a firm white fish fillet if you prefer. Leftovers keep three days refrigerated and make a fine cold dish over greens. Serve with steamed green vegetables or a simple salad on the side.