Teriyaki wings from the shelf need only a pan and heat; serve them over rice with a vegetable to make a quick dinner. The sauce caramelizes as they cook, coating each wing.

Serves 2. 25 minutes, 8 at the stove.

About 680 calories a serving, 24 g protein, 111 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a small pot, add 1 cup rice and 1/4 teaspoon salt, stir once, cover, and reduce heat to low; the rice will be tender in 18 minutes.18 min
2. While the rice cooks, heat 1 tablespoon oil in a large skillet over medium-high heat and add the teriyaki chicken wings from the package, including the marinade. Let them sit without moving for 3 minutes until the undersides start to brown.3 min
3. Toss the wings and cook them for another 8 to 10 minutes, stirring occasionally, until they are golden and the sauce thickens and darkens slightly; they are done when cooked through and the sauce coats each wing. While they finish, place the frozen broccoli on a plate and microwave it for 4 minutes until tender.9 min

Note If you have scallions or sesame seeds, scatter them over the wings before serving. Leftovers keep in an airtight container for three days and reheat well in a skillet. Serve with extra soy sauce on the side if you like more salt.