This Low-Sugar Teriyaki is a recipe I’ve updated and improved a few times since I first got the recipe from a former boyfriend’s sister (MANY years ago!) Both of these recipes are quite similar but I’m keeping them both here so if someone has an old printed copy, you can compare and check out the updates from the version you have. If you want to see the new-and-improved recipe for Baked Teriyaki Chicken (Sugar-Free), check out that link.)

Low Carb Teriyaki Chicken (original recipe from 2006)

Ingredients:

  • 8 skinless, bone in chicken thighs (or use chicken breasts)
  • 1/2 cup soy sauce (I used Kikkoman)
  • 1/2 cup water
  • 1/4 cup Splenda (or less, depending on how sweet you like it)
  • 1 T ginger puree or fresh grated ginger root
  • 1 T garlic puree or fresh garlic, finely diced

Instructions:

  1. Preheat oven to 375.
  2. Put soy sauce, water, Splenda, ginger, and garlic in small saucepan and simmer about 15 minutes, until reduced by about 1/3 to 1/2
  3. Trim all visible fat and tendons from chicken thighs, then make a row of shallow cuts in the top side of each piece of chicken. (This is to let the sauce penetrate the meat more.)
  4. Put chicken, top side down, in shallow oven-proof dish, using the smallest dish that all pieces will fit in a single layer.
  5. Pour about 1/3 of the sauce over the chicken, cover with foil, and bake 30 minutes
  6. After 30 minutes, remove foil and turn chicken pieces over.
  7. Baste with sauce and continue to cook about 30 minutes more, basting with sauce every 10 minutes. Serve hot.

(Updated recipe from 2010)

Ingredients:

  • 4 skinless, boneless chicken breasts (or 8 skinless, bone in chicken thighs, well trimmed
  • 1/2 cup soy sauce (Use Gluten-Free Soy Sauce if needed.
  • 1/2 cup wate
  • 1/4 cup Stevia Granulated Sweetener or Splenda or sugar (or less, depending on how sweet you like it.  Use Stevia Granulated Sweetener or Splenda for the South Beach Diet.
  • 1 T brown sugar (optional)
  • 1 T ginger puree or fresh grated ginger roo
  • 1 T garlic puree or fresh garlic, finely diced

Instructions:

  1. Preheat oven to 375F/190C
  2. Put soy sauce, water, Stevia Granulated Sweetener or Splenda, brown sugar (if using), ginger puree, and garlic puree in small saucepan and simmer about 15 minutes, until reduced by about 1/3 to 1/2
  3. Trim all visible fat and tendons from chicken pieces, then make a row of shallow cuts in the top side of each piece. (This is to let the sauce penetrate the meat more.
  4. Choose the smallest size casserole dish that will fit all chicken in a single layer, then put chicken in dish, top side down.
  5. Pour about 1/3 of the sauce over the chicken, cover with foil, and bake 25 minutes, or until chicken is starting to feel firm to the touch
  6. After 25 minutes, remove foil and turn chicken pieces over. (Don’t worry if the top side looks flat from being pressed in the pan; it will plump up when it cooks more.)
  7. Use a pastry brush to brush sauce all over the top side of the chicken.
  8. Continue to cook about 20-25 minutes more, basting with sauce every 5 minutes. Serve hot.
  9. If you want to serve the juice and extra sauce over rice, I’d put it back in the saucepan and simmer for a few minutes.

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