A two-pan weeknight dinner where the teriyaki mix does the heavy lifting, turning chicken thighs glossy and deeply flavoured while rice steams alongside. Garlic and ginger brighten the sweet-savoury sauce, and you're eating in thirty minutes.

Serves 2. 35 minutes, 15 at the stove.

About 1120 calories a serving, 75 g protein, 111 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 2 cups water in a pot with 1 teaspoon salt and bring to a boil. Stir in 1 cup rice, cover, and reduce heat to low. Set a timer for 18 minutes, then leave it to cook without peeking.18 min
2. Pat 1 pound chicken thighs dry and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the thighs skin-side down. Cook undisturbed for 6 minutes until golden, then flip and cook for 3 minutes on the other side.9 min
3. Mince 2 garlic cloves and 1 ounce [30 grams] fresh ginger. Dice 1 small onion. Push the chicken to the sides of the pan and add the onion, garlic, and ginger to the centre. Stir for 1 minute until fragrant.
4. Dissolve 3 tablespoons teriyaki seasoning mix with 4 tablespoons water. Pour over the chicken and stir gently to coat. Simmer uncovered for 5 minutes, stirring once, until the chicken is cooked through and the sauce thickens and clings to the meat.5 min

Note Swap chicken thighs for salmon fillet or firm tofu. The glazed chicken keeps in the fridge for three days and reheats well. Serve over the rice with a side of steamed greens or quick-pickled vegetables.