Quick glazed chicken thighs come together in one pan over rice with nothing but the heat and the bottle. This spicy miso sauce is bold enough to carry the whole meal, so let it do the work while you make a weeknight dinner in forty minutes.

Serves 2. 40 minutes, 15 at the stove.

About 670 calories a serving, 35 g protein, 91 g carbohydrate, 17 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/3 cups water to a boil in a large skillet with a fitted lid. Stir in 2/3 cup rice and a pinch of salt, then cover and reduce to a gentle simmer for 18 minutes.
2. While rice cooks, pat 6 ounces chicken thighs dry and cut into 1 1/2-inch pieces. Heat 1 tablespoon oil in a second skillet over medium-high heat until shimmering, then add chicken in a single layer and let sit undisturbed for 3 minutes. Stir and cook 3 minutes more until no longer pink inside.6 min
3. Mince 2 cloves garlic into the chicken, stir for 30 seconds until fragrant, then pour in 1/2 cup spicy miso teriyaki sauce. Tilt and stir to coat everything evenly, then cook 1 minute more until the sauce bubbles and thickens slightly.
4. Fluff the rice with a fork when the timer sounds. Divide rice between two bowls and top each with half the chicken and sauce.

Note Swap chicken thighs for firm tofu cut into cubes and reduce cooking time to 2 minutes. Leftovers keep three days in the fridge; warm gently with a splash of water. Serve with cucumber slices and steamed greens on the side, or fold leftovers into a wrap with greens for lunch.