This shelf holds a good sweet-savory chili sauce that cooks chicken fast and builds a glaze in one pan. Serve it over rice to stretch the sauce and catch every drop.

Serves 2. 35 minutes, 12 at the stove.

About 1100 calories a serving, 78 g protein, 112 g carbohydrate, 35 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. Pat 1 pound boneless chicken thighs dry, season with salt and pepper, and lay them skin-side down in the pan. Sear for 4 minutes until golden, then flip and cook another 2 minutes on the other side.6 min
2. Pour 3/4 cup chili sauce over and around the chicken, turn heat to medium, and simmer uncovered for 15 to 18 minutes, turning the chicken once halfway through, until it reaches 165°F [74°C] and the sauce thickens and coats the meat.17 min
3. While the chicken cooks, bring 2 cups water to a boil in a separate pot, stir in 1 cup rice with a pinch of salt, cover, and lower heat to maintain a low simmer for 18 minutes until the water absorbs and the rice is tender.18 min
4. Mince 2 garlic cloves and slice 2 scallions into thin rounds. When the chicken is done, scatter the garlic over the sauce and stir for 30 seconds to wake it up.
5. Divide the rice between two bowls, top each with a chicken thigh or two, spoon all the sauce over, and garnish with the scallion rounds.

Note Swap boneless thighs for breast meat if you prefer, though thighs stay moister in the quick cook. Leftover chicken keeps in the fridge for three days; reheat gently over low heat with a splash of water. Serve with a crisp green salad or steamed broccoli on the side.