A quick weeknight stir-fry built entirely around that shelf sauce, which brings miso umami, chili heat, and subtle sweet-sour notes. Chicken and rice come together in one pan while the glaze caramelizes, then a shower of scallions and sesame finishes it.

Serves 2. 25 minutes, 20 at the stove.

About 820 calories a serving, 50 g protein, 105 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers. Add 12 ounces chicken cut into bite-size pieces and cook, stirring, until the outside turns opaque, about 4 minutes; it will not be cooked through yet.4 min
2. Add 2 minced garlic cloves and stir for 30 seconds until fragrant. Pour in 1/3 cup Takumi sauce and 1 cup cooked rice, stirring to coat everything evenly. Continue cooking and stirring until the rice is heated through and the sauce clings to the chicken, about 3 minutes.3 min
3. Taste and add salt if needed. Divide between two bowls and top with 3 sliced scallions.

Note Swap the rice for cooked noodles or serve over greens if you prefer. Leftovers keep for two days in the fridge and reheat gently with a splash of water. Pair with quick pickled cucumber or kimchi on the side to brighten the richness.