(Forbidden City Chicken is a very old recipe that has been removed from my site. Now I would make Sugar-Free Baked Teriyaki Chicken if I wanted this type of dish; however I am leaving the printer-friendly version here for anyone who was a fan of the recipe.


  • 4 boneless, skinless chicken breasts
  • 3 T peanut oil (see notes)
  • 1 tsp. Curry powder (I used Sweet Curry Powder)
  • 1/2 tsp. ground cinnamon
  • 1 tsp. ginger puree (sold in small jars, or use fresh grated ginger root)
  • 1 tsp. garlic puree (sold in small jars, or use finely crushed fresh garlic)
  • 3 T  Golden Monkfruit Sweetener (see notes)
  • 3 T soy sauce (see notes)
  • 1 T fresh-squeezed lemon juice
  • 2 T chicken broth
  • sliced green onions for garnish (optional)


  1. Heat oil in small pan for about 1 minute, then turn off heat.
  2. Whisk in curry powder, cinnamon, ginger, garlic, and sweetener of your choice.
  3. Add soy sauce, lemon juice, and chicken stock.
  4. Stir until well combined.
  5. Trim all visible fat and and tendons from chicken.
  6. Make small crosswise slits about 1/2 inch apart down the length of each chicken breast. (This allows the marinade to penetrate more.)
  7. Put chicken in Ziploc bag and pour marinade over.
  8. Marinate 3-4 hours in refrigerator.
  9. To cook, remove chicken from marinade and place top side down in glass or crockery dish (not metal) that you have sprayed with nonstick spray.
  10. Use a pastry brush to brush both sides of chicken with the marinade left in the plastic bag. (Save the rest of the marinade to brush one more time.)
  11. Let chicken come to room temperature while you preheat the oven to 325F/162C.
  12. When oven is heated, put chicken in and cook 20 minutes.
  13. Then remove from oven, turn chicken with top side up and brush with marinade you saved in the plastic bag. (Discard any unused marinade at this point.)
  14. After 10 minutes, remove chicken again and brush with the marinade that’s collected in the pan and cook 5-10 minutes more, or until chicken is lightly browned and feels firm (but not hard) to the touch.
  15. Don’t overcook or chicken will be dry.
  16. Serve hot.


I’d use Lakanto Golden Monkfruit Sweetener (affiliate link) for this recipe, which I think comes the closest to brown sugar of any sweeteners I’ve tried. If you don’t have Peanut Oil (affiliate link), use any neutral-flavored oil. I used Penzey’s Sweet Curry Powder, but use any curry powder (affiliate link) you like the flavor of. Use Gluten-Free Soy Sauce (affiliate link) for this recipe if needed.

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