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Low Sugar – Low Carb Teriyaki Chicken

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  • 6 boneless, skinless chicken breasts
  • 1/2 C quality soy sauce
  • 1/2 C water
  • 1/4 C Splenda or 2 Tb Truvia
  • 1 Tb dark brown sugar
  • 2 Tb freshly grated ginger root
  • 2 Tb fresh garlic, finely minced


  1. Preheat oven to 375 degrees.  Trim visible fat and tendons from the chicken breasts.  Make a row of shallow cuts along the top of the chicken to allow the sauce to penetrate deeper.  Place the chicken, cut side down, in a single layer in a casserole dish
  2. Put all the sauce ingredients into a small saucepan and simmer about 15 minutes.  It should reduce by 1/3-1/2.  Pour about 1/3 of the sauce over the chicken and cover the dish with foil.  Bake about 25 minutes, or until the chicken is beginning to firm to the touch.
  3. Remove the foil, turn the chicken so the cut side is facing up and baste the chicken with the extra sauce in the pan using a pastry brush.  Continue to cook another 20-25 minutes, basting with the sauce every 5 minutes.


***Freezer meal- place chicken and all the sauce into a bag and freeze.  To cook, allow chicken to thaw and remove some of the extra sauce so you can baste the chicken while cooking.  Follow the regular baking directions.
***Gluten Free – be sure to use gluten free soy sauce!

  • Author: Carole


  • Serving Size: 1 chicken breast
  • Calories: 470
  • Sugar: 11g
  • Sodium: 883mg
  • Fat: 10g
  • Saturated Fat: 17g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 87g
  • Cholesterol: 0mg