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Baked Teriyaki Chicken
15 min prep time
25 min cook time
12servings
Recipe by
Splenda®
Photo by
Splenda®
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
Print Recipe >
Step-By-Step Instructions:
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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.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
12 Servings
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Serving Size
3 oz chicken
- Amount per serving Calories 170
-
Total Fat
3.5g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 80mg
- Sodium 440mg
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Total Carbohydrate
3g
- Dietary Fiber 0g
- Total Sugars 1g
- Added Sugars 0g
- 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
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