Simple keema dry noodle
Simple keema dry noodle is a easy Japanese recipe that serves 4. 350 calories per serving. Recipe by Dickeydol Recipe on YouTube.
Prep: 15 min | Cook: 13 min | Total: 40 min
Cost: $4.40 total, $1.10 per serving
Ingredients
- 1.5 pounds Chicken Thighs, boneless skinless (cut into bite‑size pieces)
- 1/3 cup Soy Sauce (low‑sodium preferred)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Fresh Ginger (peeled and minced)
- 2 pieces Garlic Cloves (minced)
- 1/4 cup Water (room temperature)
- 1 teaspoon Cornstarch (mixed with 1 tbsp water to make a slurry)
- 2 tablespoons Vegetable Oil (for sautéing)
Instructions
Prep Ingredients
Trim any excess fat from the chicken thighs, cut into bite‑size pieces, mince the ginger and garlic, and set aside.
Time: PT10M
Make the Teriyaki Sauce
In a mixing bowl combine soy sauce, brown sugar, minced ginger, minced garlic, and water. Stir until the sugar dissolves.
Time: PT5M
Sear the Chicken
Heat vegetable oil in a large skillet over medium‑high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Add Sauce and Thicken
Pour the prepared sauce over the chicken. Bring to a gentle boil, then reduce heat to medium. Stir in the cornstarch slurry and simmer for 5‑7 minutes, or until the sauce coats the chicken and becomes glossy.
Time: PT8M
Temperature: medium
Finish and Serve
Turn off the heat, give the chicken a final toss, and transfer to a serving dish. Garnish with sliced green onions or sesame seeds if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 28g
- Carbohydrates
- 22g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Contains meat, Can be made gluten‑free with tamari
Allergens: Soy, Gluten (if regular soy sauce)
Ingredient Substitutions
- Instead of Chicken Thighs, boneless skinless: Chicken Breast, Turkey thigh pieces
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Brown Sugar: Honey, Maple syrup (use less)
- Instead of Fresh Ginger: Ground ginger (1/2 tsp)
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Cornstarch: Arrowroot powder, Flour (2 tsp)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Cups and Spoons
- Large Skillet or Frying Pan
- Wooden Spoon or Silicone Spatula
- Small Bowl (for slurry)
Critical Steps — Do Not Skip
- Ensuring the chicken is browned but not overcooked before adding the sauce.
- Properly dissolving the brown sugar in the sauce to avoid grainy texture.
- Adding the cornstarch slurry at the right moment and stirring continuously to achieve a glossy glaze.
Chef Tips from the Video
- Use skinless chicken thighs for extra juiciness; they stay tender better than breast.
- Add a pinch of toasted sesame oil at the end for an authentic aroma.
- Garnish with toasted sesame seeds and thinly sliced scallions for color and texture.
Troubleshooting
Sauce is too thin after simmering.
Add a little more cornstarch slurry (1 tsp cornstarch + 1 tsp water) and simmer for another minute.
Chicken turns out dry.
Do not over‑cook the chicken before adding the sauce; it should be only partially cooked when the sauce is introduced.
Sauce becomes grainy.
Make sure the brown sugar is fully dissolved before heating; whisk vigorously.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently on the stove.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce a day ahead and store in the refrigerator; bring to room temperature before cooking.
- Cooked chicken can be reheated with a splash of water to restore moisture.
Frequently Asked Questions
What is the cultural significance and history of Chicken Teriyaki in Japanese cuisine?
Chicken Teriyaki is a modern adaptation of the traditional "teriyaki" technique, which dates back to the 1600s in Japan. Originally used for fish, the method of glazing with a sweet soy‑based sauce was later applied to chicken, becoming a popular home‑cooked and restaurant dish worldwide.
What are the traditional regional variations of teriyaki sauce in Japan?
In Kansai, teriyaki sauce often includes mirin and a higher proportion of sugar, giving it a sweeter profile. In the Kanto region, the sauce may be lighter, using less sugar and sometimes adding sake for depth. Both versions rely on soy sauce, sugar, and mirin as core ingredients.
How is authentic Chicken Teriyaki traditionally served in Japan?
Authentic Chicken Teriyaki is usually served over a bed of steamed rice, accompanied by pickled vegetables (tsukemono) and a side of miso soup. The chicken is sliced thinly, glazed, and presented whole or in bite‑size pieces.
What occasions or celebrations is Chicken Teriyaki traditionally associated with in Japanese culture?
While not tied to a specific holiday, Chicken Teriyaki is a common family‑style dish for everyday meals and casual gatherings. It is also frequently served at bento boxes for school lunches and picnics due to its easy portability.
What other Japanese dishes pair well with this Easy Chicken Teriyaki recipe?
Pair it with steamed jasmine or sushi rice, a simple cucumber sunomono salad, miso soup, and pickled ginger. For a fuller meal, add a side of sautéed green beans with sesame or a bowl of udon noodles tossed in a light broth.
What are the authentic traditional ingredients for Chicken Teriyaki versus acceptable substitutes?
Traditional ingredients include soy sauce, mirin, sake, and sugar. Acceptable substitutes are low‑sodium soy sauce for regular soy sauce, honey or maple syrup for sugar, and a splash of rice vinegar if mirin is unavailable.
What are the most common mistakes to avoid when making Easy Chicken Teriyaki at home?
Common mistakes include overcooking the chicken before adding the sauce, not fully dissolving the sugar which leads to grainy glaze, and adding too much cornstarch which makes the sauce gummy. Follow the timing cues and stir the slurry in gradually.
Why does this Easy Chicken Teriyaki recipe use cornstarch slurry instead of reducing the sauce longer?
The cornstarch slurry quickly thickens the glaze without over‑reducing, preserving the bright sweet‑savory flavor and keeping the chicken tender. A longer reduction can make the sauce overly salty and cause the chicken to dry out.
Can I make Easy Chicken Teriyaki ahead of time and how should I store it?
Yes, you can prepare the sauce a day ahead and keep it refrigerated. Cooked chicken can be stored in an airtight container for up to 3 days and reheated gently on the stove with a splash of water to restore moisture.
What texture and appearance should I look for when the Easy Chicken Teriyaki is done cooking?
The sauce should be glossy and coat each piece of chicken evenly, thick enough to cling but still slightly fluid. The chicken should be opaque throughout, with a lightly caramelized exterior and no pink juices.
What does the YouTube channel Dickeydol Recipe specialize in?
The YouTube channel Dickeydol Recipe specializes in quick, beginner‑friendly Asian‑inspired home cooking, focusing on simple techniques, affordable ingredients, and step‑by‑step video guides for everyday meals.
How does the YouTube channel Dickeydol Recipe's approach to Japanese cooking differ from other Asian cooking channels?
Dickeydol Recipe emphasizes minimal equipment, clear narration, and shortcuts like pre‑made sauces while still teaching authentic flavor foundations. Unlike some channels that use elaborate plating, Dickeydol keeps the focus on taste and accessibility for home cooks.
Last updated: August 24, 2026
