Sweet baby rays teriyaki sauce glazes quick-cooked chicken thighs and bell peppers in one skillet. The sauce caramelizes slightly at high heat, turning glossy and dark. Dinner is on the table in under thirty minutes.

Serves 2. 28 minutes, 18 at the stove.

About 710 calories a serving, 68 g protein, 20 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound chicken thighs dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add chicken in a single layer and cook without moving until the underside is golden, about four minutes. Flip and cook the other side until golden, another four minutes. While chicken cooks, seed and slice 2 medium bell peppers into strips and mince 2 gar10 min
2. Push chicken to the side of the skillet and add peppers and garlic to the empty space. Stir peppers occasionally until they soften at the edges, about three minutes. Pour 1/2 cup teriyaki sauce over everything and stir gently to coat. Let it bubble and thicken, stirring once or twice, until the sauce coats the chicken and peppers in a glossy layer, about two to three minutes.5 min
3. Taste and season with salt and pepper if needed. Divide between two bowls and serve right away.

Note Swap chicken thighs for boneless pork chops or shrimp if you prefer. Leftovers keep in the fridge for three days and reheat gently on the stovetop with a splash of water. Serve over steamed rice to catch the sauce.