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Baked Teriyaki Chicken

15 min prep time
25 min cook time
12servings
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Recipe by Splenda® Photo by Splenda®
Baked Teriyaki Chicken

How to Make 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.

15 min prep time
25 min cook time
12servings
3 oz chicken
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Step-By-Step Instructions:

  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.

Lower Carb Dinner Easy Pantry Recipes Main Dish
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Nutrition facts

12 Servings

  • Serving Size
    3 oz chicken
  • Amount per serving Calories 170
  • Total Fat 3.5g
    • Saturated Fat 1g
  • Cholesterol 80mg
  • Sodium 440mg
  • Total Carbohydrate 3g
    • Total Sugars 1g
  • Protein 30g
  • Potassium 560mg
  • Phosphorous 230mg
Ingredients
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

Reviews & Ratings

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5
Overall Rating
Showing 4 of 9 Results

Recommended

I tripled my sauce without knowing it was gonna have a KICK of spice to it. I am a beginner at cooking so I don’t have much experience with ginger but it really made my throat feel minty? Anyways, if you’re not a fan of tangy sour spice, don’t recommend the teriyaki sauce. I’m more of a sweet tooth person. Also make sure to only baked that chicken for 30-40 mins at most, mine went dry and the sauce didn’t save it.

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 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!

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!

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