A fast stir-fry built on this ready-made lime and soy dressing; it carries the whole dish from pan to plate in thirty minutes. Chicken, rice, and whatever vegetable you have, all tossed with the dressing until glossy and taut.

Serves 2. 30 minutes, 20 at the stove.

About 820 calories a serving, 49 g protein, 106 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start your rice if you haven't made it yet; you need one cup cooked to finish this dish. While it cooks, pat 12 oz chicken breast dry and cut it into bite-sized pieces, then cut 6 oz broccoli or bell pepper into small florets or chunks.
2. Set a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the chicken pieces and cook, stirring often, until they are opaque on the outside and cooked through, about six minutes; season with salt and pepper.6 min
3. Add your broccoli or pepper pieces to the pan and cook, stirring, for two minutes until they start to soften. Pour in 1/3 cup of the dressing and sauce, tossing everything until the vegetables are glazed and tender, another two minutes.2 min
4. Divide the cooked rice between two bowls and top each with the chicken and vegetables, scraping all the sauce from the pan over the top.

Note Swap spinach or snap peas for the broccoli if you prefer. Leftovers keep, covered, for two days; reheat gently with a splash of water. Serve with lime wedges and white rice on the side, or stretch it by stirring in an extra cup of cooked rice to make it go further.