Baked Teriyaki Chicken

Baked Teriyaki Chicken
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda.

This fan favorite chicken recipe can be whipped up at home in just a few minutes with only a handful of ingredients. The sauce is made with Splenda® Granulated Sweetener instead of sugar for a perfect balance of sweet and savory with less carbs and calories. It makes a great companion to whole grains like brown rice or quinoa and many kinds of non-starchy vegetables.

This recipe brought to you by Splenda, a proud supporter of the American Diabetes Association and Diabetes Food Hub.
  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    12 Servings
  • Serving size
    3 oz chicken
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    3 oz chicken
  • Amount per serving Calories 170

  • Total Fat 3.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 440mg
  • Total Carbohydrate 3g
    • Dietary Fiber 0g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 30g
  • Potassium 560mg
  • Phosphorus 230mg

Choices/Exchanges: 4 Lean protein



  • corn starch
    1 tbsp
  • cold water
    1 tbsp
  • Splenda Granulated Sweetener
    1/2 cup
  • lower sodium soy sauce
    1/2 cup
  • apple cider vinegar
    1/4 cup
  • garlic (minced)
    1 clove
  • ground ginger
    1/2 tsp
  • black pepper
    1/4 tsp
  • boneless, skinless chicken breasts
    3 lbs


  1. Preheat oven to 425°F. Spray a 13” x 9” baking dish with cooking spray.

  2. In a saucepan, whisk together cornstarch and cold water until smooth. Whisk in Splenda Sweetener, soy sauce, vinegar, garlic, ginger, and pepper. Bring to a simmer over low heat and cook, stirring frequently, until sauce thickens and bubbles.

  3. Place chicken in prepared baking dish and brush with teriyaki sauce. Turn chicken over, and brush again.

  4. Bake for 15 minutes. Turn chicken and bake until chicken is no longer pink and juices run clear when pierced with the tip of a paring knife (20–30 minutes total baking time, depending on size). Brush with sauce every 10 minutes during baking.

  • Recommended

    So, I would recommend doubling the sauce recipe, otherwise you will go through it really quickly and not have enough to keep rebrushing the chicken as many times as it recommends. This tasted fantastic. Nice savory flavor.