A light, tangy weeknight stir-fry built on the shelf's seasoned rice vinegar, which carries the whole dish with acidity and salt. The rice vinegar caramelizes into a quick sauce while the chicken cooks, and it's done in under twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 1360 calories a serving, 47 g protein, 239 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 8 ounces of chicken breast into bite-sized pieces and mince 3 garlic cloves. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for about five minutes, stirring often, until no longer pink on the outside.5 min
2. Pour 1/4 cup of seasoned rice vinegar over the chicken and stir to coat. The vinegar will sizzle and reduce over two minutes, thickening into a glaze. Add the minced garlic and cook for thirty seconds more, until fragrant.2 min
3. Taste and adjust salt and pepper. Divide 2 cups of cooked seasoned rice between two bowls. Spoon the chicken and its glaze over the rice and top each bowl with thinly sliced green onions.

Note Swap the chicken for shrimp, adding it in the same way. Leftovers keep three days in the refrigerator; reheat gently with a splash of water. Serve with cucumber slices or steamed bok choy on the side to stretch the meal.