Baked Teriyaki Chicken

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.

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- Prep time
- 15 min
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- Cook time
- 25 min
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- Servings
- 12 Servings
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- Serving size
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3 oz chicken
Ingredients
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Cornstarch
- 1 tbsp
- 1 tbsp
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cold water
- 1 tbsp
- 1 tbsp
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Splenda® Granulated Sweetener
- 1/2 cup
- 1/2 cup
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lower sodium soy sauce
- 1/2 cup
- 1/2 cup
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Apple Cider Vinegar
- 1/4 cup
- 1/4 cup
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garlic (minced)
- 1 clove
- 1 clove
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ground ginger
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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boneless, skinless chicken breasts
- 3 lbs
- 1 kg 361 g
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Directions
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Preheat oven to 425°F. Spray a 13” x 9” baking dish with cooking spray.
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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.
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Place chicken in prepared baking dish and brush with teriyaki sauce. Turn chicken over, and brush again.
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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.
Reviews
Write a Review-
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.