Crushed Chicken with Rice and Vegetables

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup rice
• 1 medium cucumber
• 8 ounces tofu
• 3 cloves garlic
• 2 tablespoons sweet soy sauce
• 3 tablespoons vegetable oil
• 1 teaspoon salt

Instructions

1. 1

   Cook the 1 cup rice according to package directions; keep warm.

2. 2

   Pound the 4 chicken thighs to even thickness. Season with 1/2 tsp salt and 1 minced garlic clove.

3. 3

   Heat 2 tbsp oil in a skillet over medium-high. Cook chicken until golden and cooked through, about 5 minutes per side. Remove and set aside.

4. 4

   Slice the 8 oz tofu into 1/2-inch slabs. In same skillet, add 1 tbsp oil and fry tofu until golden, about 3 minutes per side. Remove and drain on paper towels.

5. 5

   In a small bowl, mix 2 tbsp sweet soy sauce, remaining 2 minced garlic cloves, and 1/2 tsp salt. Add 2 tbsp water to thin.

6. 6

   Smash the cooked chicken with a heavy spatula or meat mallet. Serve over rice with tofu, sliced cucumber, and drizzle with the sauce.

7. 7

   Optional: add a squeeze of lime or sprinkle of chili flakes for extra zing.

Tools you’ll need

• skillet
• pot for rice
• meat mallet or heavy pan
• knife
• cutting board
• small bowl

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