A quick stir-fry that leans on bottled sweet and sour sauce to carry the flavor, with chicken and whatever vegetables you have. This shelf does the heavy lifting tonight, so you just cook the protein and vegetables until they're done, then finish with the sauce.

Serves 2. 25 minutes, 20 at the stove.

About 970 calories a serving, 62 g protein, 100 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 1 and 3/4 cups [415 mL] water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and cook until water is absorbed, about 18 minutes. You'll finish the stir-fry while rice cooks.18 min
2. While rice cooks, cut 12 ounces [340 grams] chicken into bite-sized pieces. Season with salt and pepper.
3. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring often, until golden and cooked through, about 8 minutes. Transfer to a plate.8 min
4. Add 3 minced garlic cloves to the same skillet and stir for 30 seconds. Add 1 diced bell pepper and 1 diced onion, cooking and stirring until softened, about 5 minutes.5 min
5. Return chicken to the skillet and pour in 1 cup [240 mL] sweet and sour sauce. Stir to coat everything, cooking until sauce is warm and clings to the chicken and vegetables, about 1 minute. Taste and adjust seasoning with salt and pepper.1 min

Note Swap the chicken for shrimp or tofu and reduce cooking time as needed. Leftovers keep in the refrigerator for three days. Serve over the rice with extra sauce on the side.