Baked Teriyaki Chicken

Baked Teriyaki Chicken

  • Makes2 servings
  • Prep Time15 min
  • Baking Time30 min
  • Total Time45 min
  • Calories162
  • Made withSplenda Granulated

    Ingredients

    • 2 skinless, boneless chicken breast
    • ½ tablespoon cornstarch
    • ½ tablespoon cold water
    • 60 ml low sodium soy sauce
    • 15 ml cup cider vinegar
    • ½ clove garlic, minced
    • ¼ teaspoon ground ginger
    • Ground black pepper
    • 6 g Splenda Granulated


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy162 kcal207.69%
    • Total Fat3.10 g3.97%
    • of which saturates0.70 g0.25%
    • Total Carbohydrate4.40 g1.6%
    • of which sugars0.00 g0%
    • Protein29.00 g58%
    • Salt3.10 g1.13%

    Instructions

    1

    Preheat oven to 220°C. Spray a 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 a 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.

    Made with

    Splenda Granulated Sweetener

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