A weeknight stir-fry built on that bottle of sweet chili sauce sitting on your shelf. The sauce glazes chicken and rice into something almost restaurant-level without much fuss or cleanup.

Serves 2. 25 minutes, 20 at the stove.

About 1000 calories a serving, 60 g protein, 106 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a saucepan and stir in 1 cup of rice and a pinch of salt. Cover, reduce the heat to low, and cook for 18 minutes until the water is absorbed.18 min
2. While the rice cooks, cut 12 ounces of chicken thighs into 1-inch pieces and pat them dry with a paper towel. Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the chicken and sear for 4 minutes, stirring often, until it is golden on the edges.4 min
3. Pour 1/2 cup of sweet chili sauce over the chicken and stir to coat. Simmer for 3 minutes, stirring occasionally, until the chicken is cooked through.3 min
4. Slice 2 scallions and stir them into the chicken, then divide the rice between two bowls and top with the glazed chicken and sauce. Season with pepper to taste.

Note You can swap the chicken for shrimp or tofu, which will cook faster. Leftovers keep covered in the fridge for two days; reheat gently in the skillet with a splash of water. Serve with cold cucumber slices on the side or lime wedges for brightness.