Stir-fried chicken thighs in the bottled sauce that does the heavy lifting here, with snap to balance the sweetness. Rice cooks in the time you need to prep and sear everything, so you'll have dinner in under thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 1170 calories a serving, 78 g protein, 119 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a covered pot, stir in 1 cup rice and a pinch of salt, cover, and reduce heat to low. Rice will be ready in eighteen minutes; check at sixteen.
2. While rice cooks, cut 1 pound boneless chicken thighs into 1-inch pieces, and slice 1 medium onion into thin wedges. Mince 2 garlic cloves. Pat chicken dry with paper towels.
3. Heat 2 tablespoons oil in a wide skillet over medium-high heat until the oil shimmers. Add chicken in a single layer and leave it alone for three minutes, then stir and cook another two minutes until golden on most sides. You're browning, not cooking through.5 min
4. Add onion and garlic to the pan, stir for one minute until fragrant. Pour in 3/4 cup sweet and sour sauce, stirring to coat everything. Simmer uncovered for six to eight minutes, stirring now and then, until chicken is cooked through and sauce clings to the pieces.7 min
5. Taste and season with salt and pepper. Fluff rice with a fork. Serve chicken and sauce over rice.

Note Swap chicken for shrimp or cubed firm tofu if preferred. Leftovers keep four days refrigerated and reheat well in a skillet with a splash of water. Serve with steamed broccoli or cucumber slices on the side to cool the palate.