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Baked Teriyaki Chicken diabetes friendly recipe

Baked Teriyaki Chicken

Meets nutrition guidance set by the American Diabetes Association®

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Makes 12 servings Calories 160 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

Calories 160
Total Fat 3g
Saturated Fat 0.5g
Cholesterol 85mg
Sodium 440mg
Total Carbs 2g
Dietary Fiber 0g
Sugars 0g
Added Sugars 0g
Protein 27g

Instructions

  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.

Made With

Splenda Granulated Sweetener Limited Edition 25th Birthday Packaging - Front

Splenda® Granulated Sweetener

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Nutrition Info Per Serving

Serving Size: 1 prepared chicken breast

Calories 160
Total Fat 3g
Saturated Fat 0.5g
Cholesterol 85mg
Sodium 440mg
Total Carbs 2g
Dietary Fiber 0g
Sugars 0g
Added Sugars 0g
Protein 27g

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