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



  • Cornstarch
    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

    I made this using pre-shredded/torn apart (frozen then thawed) rotisserie chicken (no skin). I made the sauce using 4 TBSP. granulated sugar (could reduce sugar even more or eliminate it or substitute with raw was plenty sweet). I made this like a stir-fry in the electric skillet. I browned the rotisserie chicken just a bit with EV olive oil cooking spray, added in 1 sliced red bell pepper, 1 bag frozen whole green beans, 1 largely diced yellow onion. Made the sauce on the stove until thick and poured it over the chicken and vegetables. Added 1 cup water. Steamed for about 10 min. covered at 400, stirring occasionally. Uncovered and cooked until most of the water was evaporated. I also cooked 1 small carton of sliced mushrooms on the side with 1/2 TBSP. EV Olive Oil (kids don't like mushrooms). Served all over a small portion of brown rice. Next time I will try it with browned/crisped cubed chicken breast. The stir-fry style allows for a lot of variations with the vegetables. Sauce was good and easy to make. Kid approved!

  • Recommended

    Loved this teriyaki sauce, I couldn't even tell it wasn't made with real sugar. I made this for my family and they really love it. I was surprised at how much flavor this had but I should have read the comments before I made it because yes it needs to have a double recipe for the sauce so that you can make a separate batch of it to pour on you chicken, rice, and veggies after it's done like a sauce. Going to keep this recipe as my go to for teriyaki sauce

  • Recommended

    I agree with the other review on doubling your sauce. I chose to pair this with honey roasted carrots I found on this site as well. It turned out amazing!

  • Recommended

    i made this dinner and we liked it will make again i used 4 med chicken breast that gave us two meals it was great

  • Recommended

    Very easy to make. Very tasty. Baked a little longer than 30 minutes to finish it but worth the time! Great with broccoli.

  • Recommended

    The sauce this recipe makes is so scrumptious, my husband and I were discussing how it would make a great stir fry sauce. The chicken was perfectly cooked. I served it with quinoa and green beans, a very satisfying supper, it tasted like there was a lot of work involved, but no there was not. I would serve this to company and highly recommend and share this recipe.