A stovetop braise that turns a bottle of orange miso ginger sauce into dinner. The sauce caramelizes on the chicken while rice soaks up its sweet, tangy depth, all in under half an hour.

Serves 2. 30 minutes, 15 at the stove.

About 1220 calories a serving, 76 g protein, 135 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Pat 1 lb chicken dry and season with salt and pepper. Heat 2 tablespoons oil in a wide skillet over medium-high heat until it shimmers. Lay the chicken skin-side down and let it sit until golden, about 5 minutes; turn and cook 3 minutes more until the second side begins to brown.10 min
2. Pour half the bottle of orange miso ginger sauce over and around the chicken. Reduce heat to medium-low and cover the pan. Braise until the chicken reaches 165 degrees F (74 degrees C) at the thickest part, about 10 minutes, turning the pieces halfway through and spooning sauce over them.10 min
3. While the chicken cooks, bring 2 cups water to a boil in a small pot, stir in 1 cup rice and a pinch of salt, cover, and reduce heat to low. Cook until the water is absorbed, about 18 minutes.
4. Transfer the cooked chicken to a plate. Stir the remaining sauce into the pan juices and simmer uncovered for 2 minutes until thickened slightly, then taste and add salt if needed. Return the chicken to the pan to coat.2 min
5. Rough-chop 4 ounces greens and stir into the hot rice just before serving so they wilt into it. Spoon the chicken and sauce over the rice.

Note Swap chicken thighs for breasts if that is what you have; thighs will be juicier. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with a crisp salad or steamed broccoli on the side.