A quick pan sauce built on the only thing your shelf holds, turning ordinary chicken into something bright and tacky. The seasoned vinegar does the heavy lifting, so you can have dinner in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 900 calories a serving, 115 g protein, 25 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken and cook without moving it for 6 to 7 minutes until golden on the first side, then flip and cook 5 to 6 minutes more until cooked through. Transfer to a plate.7 min
3. Pour off all but 1 tablespoon fat from the pan. Mince 2 garlic cloves and stir into the remaining fat over medium heat for about 30 seconds until fragrant.
4. Pour in 1/4 cup seasoned rice vinegar and 1 tablespoon soy sauce, scraping up any browned bits from the pan. Let it bubble and reduce for 2 to 3 minutes until slightly syrupy.3 min
5. Stir in 1 tablespoon butter off the heat until melted. Taste and adjust salt and pepper. Return the chicken to the pan to coat with sauce, then serve right away.

Note Swap the chicken for pork chops, cooking them the same way. Leftovers keep for two days and are good cold. Serve with steamed broccoli or a simple salad to balance the glaze.