Name: Baked Teriyaki Chicken
Prep time: 15 min
Total time: 45 min
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

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