A weeknight stir-fry that builds around this bright, spiced sauce. Chicken cooks quickly in a hot pan while vegetables soften, then everything comes together in minutes with the sauce coating the whole dish.

Serves 2. 25 minutes, 20 at the stove.

About 460 calories a serving, 49 g protein, 25 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 ounces of chicken into bite-sized pieces and pat dry. Season with salt and pepper.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 5 to 6 minutes, stirring occasionally, until the pieces turn opaque on all sides.6 min
3. Push the chicken to the side of the pan and add 3 cups of broccoli florets. Cook 3 to 4 minutes, stirring often, until the broccoli starts to brown.4 min
4. Mince 2 cloves of garlic and add to the pan, stirring constantly for 30 seconds until fragrant. Pour in the jar of orange ginger sauce, stirring to coat everything evenly, then cook 2 minutes more until the sauce thickens and the broccoli is tender-crisp.2 min

Note Swap the broccoli for snap peas, bell peppers, or mushrooms as you have them. Leftovers keep in a covered container for three days and reheat gently in the microwave; serve over rice or noodles. Stretch the dish by serving over rice or adding cooked rice to the pan.