Crushed Chicken with Rice and Vegetables

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

Step 7

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