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Baked Teriyaki Chicken

Name: Baked Teriyaki Chicken
Prep time: 15 min
Total time: 40 min
Cuisine: Diabetes-Friendly Recipes, Entrees, Other
Ingredients: 1 tablespoon cornstarch; 1 tablespoon cold water; ½ cup Splenda® Granulated Sweetener; ½ cup low sodium soy sauce; ¼ cup cider vinegar; 1 clove garlic, minced; ½ teaspoon ground ginger; ¼ teaspoon ground black pepper; 12 skinless, boneless chicken breast halves

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

Ingredients

1 tablespoon cornstarch

1 tablespoon cold water

½ cup Splenda® Granulated Sweetener

½ cup low sodium soy sauce

¼ cup cider vinegar

1 clove garlic, minced

½ teaspoon ground ginger

¼ teaspoon ground black pepper

12 skinless, boneless chicken breast halves

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

Instructions

Preheat oven to 425°F. Spray a 13” x 9” baking dish with cooking spray.
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.
Place chicken in prepared baking dish and brush with teriyaki sauce. Turn chicken over, and brush again.
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.