La Choy's bottled sauce does the work here, turning chicken and whatever vegetables you have into dinner fast. The orange and ginger brighten a midweek night. Serve over rice to soak up every bit of that sauce.

Serves 2. 25 minutes, 20 at the stove.

About 1020 calories a serving, 57 g protein, 149 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice: bring 2 cups water to a boil, add 1 cup rice and a pinch of salt, cover, reduce heat to low, and cook 18 minutes until water is absorbed.
2. While rice cooks, cut 12 oz chicken breast into bite-sized pieces and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
3. Add chicken to the skillet and cook 5 to 6 minutes, stirring often, until mostly cooked through. When no pink remains inside, push chicken to the side.6 min
4. Add 2 cups broccoli florets or mixed vegetables to the empty side of the skillet and cook 3 minutes, stirring occasionally, until starting to soften. The chicken will finish cooking as you stir everything together.3 min
5. Pour the entire 14.75 oz bottle of La Choy orange ginger stir fry sauce over the chicken and vegetables, stir well to coat, and simmer 2 to 3 minutes until heated through and vegetables are tender-crisp. Taste and adjust salt if needed.3 min

Note Swap broccoli for snap peas, carrots, or bell peppers as you like. Leftover stir-fry keeps three days in the refrigerator; reheat gently in a skillet. Serve alongside the rice, or pour everything over the rice and eat from bowls.