Description
Delicious baked chicken glazed with homemade teriyaki sauce, garnished with green onions.
Ingredients
Scale
- 4 skinless, boneless chicken breasts
- 1/2 cup soy sauce
- 2/3 cup water
- 1/4 cup Golden Monkfruit Sweetener or sweetener of your choice
- 1 T minced ginger or fresh grated ginger root
- 1 T minced garlic or fresh garlic, finely diced
- 2 T peanut oil
- thinly-sliced green onions for garnish (optional)
Instructions
- Preheat oven to 375F/190C.
- Puree minced garlic and ginger with a mortar and pestle, magic bullet, or food processor.
- Put soy sauce, water, sweetener, ginger puree, and garlic puree in small saucepan and simmer over low heat until reduced to about 2/3 cup.
- Trim all visible fat and undesirable parts from chicken breasts.
- Heat oil in large non-stick frying pan over medium-high heat and brown chicken about 3-4 minutes per side.
- Cut the browned chicken pieces into four lengthwise same-size strips.
- Choose the smallest size casserole dish that will fit all chicken in a single layer.
- Arrange chicken in dish and brush well with about half the reduced Teriyaki Sauce.
- Bake chicken about 5 minutes, then remove and brush again with a generous amount of sauce.
- Bake chicken 5 minutes more, then remove and brush with sauce a third time.
- Bake chicken about 2-5 minutes more, or until chicken tests 165F/90C in the thickest part.
- When it’s completely cooked and well-glazed with the sauce, serve Baked Teriyaki Chicken hot, garnished with sliced green onions if desired.
- If you have extra sauce you can re-heat it and serve over the chicken.
Notes
- Use Gluten-Free Soy Sauce if needed.
- Save chicken scraps for homemade chicken stock.
- Adjust the frequency of brushing with sauce to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 breast
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg