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