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
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
-
Serving Size
3 oz chicken
-
Amount per serving
Calories
170
- % Daily value*
-
Total Fat
3.5g
4%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
80mg
27% -
Sodium
440mg
19% -
Total Carbohydrate
3g
1%-
Dietary Fiber
0g
0% -
Total Sugars
1g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
30g
-
Potassium
560mg
12%