Makes 12 servingsCalories 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
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.
