A stir-fry built on a single bottle of ginger teriyaki sauce, this comes together in the time it takes to heat a pan. The sauce carries honey, ginger, garlic, and sesame oil, so dinner is already flavoured while you slice.

Serves 2. 25 minutes, 15 at the stove.

About 880 calories a serving, 49 g protein, 99 g carbohydrate, 31 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While it heats, cut 10 ounces chicken into half-inch pieces and trim 8 ounces bok choy, separating leaves and slicing thick stems on the bias. Mince 2 cloves garlic.
2. When the oil shimmers, add the chicken pieces in one layer and let them sear without stirring for 2 minutes, then stir and cook until opaque outside, about 3 minutes more. Add the garlic and stir for 30 seconds.5 min
3. Pour in 3/4 cup teriyaki sauce and add the bok choy stems. Bring to a simmer and cook for 3 minutes, stirring once, then add the bok choy leaves and simmer until tender and the chicken is cooked through, about 2 minutes. Taste and adjust salt and pepper.5 min
4. Serve over 1 cup cooked rice per person.

Note Swap pork shoulder or firm tofu for the chicken. Leftovers keep in a covered container for three days; reheat gently to warm through. Serve with pickled ginger, sliced cucumber, or steamed broccoli on the side to stretch the meal.