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.
This recipe brought to you by Splenda, a proud supporter of the American Diabetes Association and Diabetes Food Hub.
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- Prep time
- 15 min
-
- Cook time
- 25 min
-
- Servings
- 12 Servings
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- Serving size
-
3 oz chicken
Ingredients
- corn starch
- 1 tbsp
- 1 tbsp
- cold water
- 1 tbsp
- 1 tbsp
- Splenda Granulated Sweetener
- 1/2 cup
- 1/2 cup
- lower sodium soy sauce
- 1/2 cup
- 1/2 cup
- apple cider vinegar
- 1/4 cup
- 1/4 cup
- garlic (minced)
- 1 clove
- 1 clove
- ground ginger
- 1/2 tsp
- 1/2 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- 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.