Chicken thighs braise low and slow in Kikkoman sweet soy until they collapse into tender, caramel-dark meat. The sauce reduces to a glaze that coats the rice. Build dinner from what you have on the shelf and staples alone.

Serves 2. 45 minutes, 10 at the stove.

About 790 calories a serving, 43 g protein, 107 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season 4 bone-in chicken thighs with salt and pepper on both sides, then set them skin-side down in the hot pan and cook until the skin browns, about 5 minutes; flip and sear the other side for 2 minutes.7 min
2. Mince 3 cloves garlic and cut 1/2 medium onion into thin slices. Push the chicken to the sides of the pan and add the garlic and onion to the center, stirring until fragrant, about 1 minute.1 min
3. Pour 1/2 cup Kikkoman sweet soy sauce around the chicken and bring to a simmer. Reduce heat to low, cover loosely, and braise for 25 minutes until the chicken is tender and an instant-read thermometer reads 165°F (74°C) in the thickest part.25 min
4. Transfer the chicken to plates and raise the heat to medium. Simmer the sauce uncovered, stirring often, until it thickens and reduces by half, about 5 minutes, watching it closely so it does not burn.5 min
5. Spoon the glaze over the chicken and serve alongside rice, pouring any extra sauce over the top.

Note Swap chicken thighs for drumsticks or breast portions if you prefer. Leftovers keep refrigerated for three days and reheat gently in a covered skillet. Serve with steamed greens or a sharp salad to cut the sweetness.