Baked Teriyaki Chicken

Baked Teriyaki Chicken

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


    • 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%



    Preheat oven to 220°C. Spray a 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 a 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.

    Made with

    Splenda Granulated Sweetener

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