Simple keema dry noodle

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

1. 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

2. 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

3. 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

4. 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

5. 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