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Baked Teriyaki Chicken diabetes friendly recipe

Baked Teriyaki Chicken

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Makes 12 servings Kilojoules 669.44 Prep Time 15 minutes Total Time 40 minutes Made with Splenda® Original Sweetener


  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.

Nutrition Info Per Serving

Serving Size: 1 prepared chicken breast

Energy 160
Protein 27g
Total Fat 3g
- of which saturates 0.5g
Cholesterol 85mg
Carbohydrate 2g
- of which sugars 0g
Dietary Fibre 0g
Sodium 440mg