I love this Sugar-Free Teriyaki Chicken and I use Golden Monkfruit Sweetener to make it sugar-free and low-carb without sacrificing great flavor. 

PIN Sugar-Free Teriyaki Chicken to try it later!

Low-Sugar (or sugar-free) Teriyaki Chicken found on KalynsKitchen.com

When my friend Bonnie told me she made Sugar-Free Teriyaki Chicken from the blog for her family and they loved it I first thought “I’m glad they liked it,” followed by “That recipe really needs new photos!”

So over the weekend I made this Teriyaki Chicken recipe and took a trip down memory lane, remembering a friend who moved to Hawaii and introduced me to some interesting foods when she came back to Utah. This simple Teriyaki Chicken recipe came from her, and it’s been so good that I’ve never imagined any other way of making this dish.

My cooking and recipe-writing skills have improved since I first posted this, so I made a few small changes to the original recipe. Originally I would use a very small amount of brown sugar combined with sweetener in a recipe like this. Now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I’d use that and skip the brown sugar.

Second, when I made Sugar-Free Teriyaki Chicken this time I definitely thought it was done after 45 minutes cooking time, so I made that change in the recipe. And I’d use an Instant Read Meat Thermometer (affiliate link) and even take it out sooner than that if the chicken had reached 165F/75C. I also improved the directions a bit, hope you enjoy!

What Ingredients do you need?

  • skinless, boneless chicken breasts
  • soy sauce or Gluten-Free Soy Sauce
  • water
  • Golden Monkfruit Sweetener, or sweetener of your choice
  • minced ginger or fresh grated ginger root
  • minced garlic or fresh garlic, finely diced

Want to make Teriyaki Chicken in the Instant Pot?

Check out my Instant Pot Teriyaki Chicken if you like these flavors and want to try the Instant Pot version!

More Tasty Baked Chicken Dinners:

Check out my huge collection of Low-Carb and Keto Baked Chicken Dinners if you want more delicious ideas for cooking chicken!

Sugar-Free Teriyaki Chicken process shots collage

How to Make Sugar-Free Teriyaki Chicken:

(Scroll down for complete printable recipe.)

  1. Put the soy sauce, water, Golden Monkfruit Sweetener (affiliate link), ginger puree, and garlic puree in a small pan and simmer over low heat about 15 minutes, or until reduced by 1/3 to 1/2.
  2. Trim all the visible fat from chicken breasts or thighs, then make small slits down the length of each piece.
  3. Use the smallest casserole dish you can and still fit the chicken in a single layer. Spray dish with non-stick spray, then lay chicken pieces in a single layer. Pour about 1/3 of the sauce over the chicken.
  4. Cover the dish tightly with foil, and bake about 20 minutes, or until chicken is starting to feel slightly firm to the touch.
  5. Remove foil and turn chicken pieces over. (Don’t worry if they look a bit flat on the side that was down, because they’ll spring back when they cook a little more.)
  6. Use a pastry brush to brush sauce all over the top side of the chicken.
  7. Put back in the oven and bake 20-25 minutes more, brushing with sauce about every 5 minutes.
  8. If you have an Instant-Read Meat Thermometer, I’d take chicken out as soon as it reaches 165F/75C,)
  9. Here’s how the chicken looked when it was finished, completely cooked and well-glazed with the sauce. Serve hot.
  10. If you have extra sauce you can heat it and serve over the chicken.

Make it a Low-Carb Meal:

This Sugar-Free Teriyaki Chicken would be great with something like Roasted Broccoli with Soy Sauce and Sesame Seeds for a phase one or low-carb meal.

More Chicken Dinners to Enjoy:

Baked Cilantro Lime Chicken

Baked Pesto Chicken

Chicken Stuffed with Green Chiles and Cheese

Sugar-Free Teriyaki Chicken
Yield: 4 servings

Sugar-Free Teriyaki Chicken

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Sugar-Free Teriyaki Chicken is a great option for a family-friendly dinner and no one will ever guess that this recipe is low in carbs!

Ingredients

  • 4 skinless, boneless chicken breasts (see notes)
  • 1/2 cup soy sauce (Use Gluten-Free Soy Sauce if needed, see note.)
  • 1/2 cup water
  • 1/4 cup Golden Monkfruit Sweetener or sweetener of your choice (see notes)
  • 1 T minced ginger or fresh grated ginger root
  • 1 T minced garlic or fresh garlic, finely diced

Instructions

  1. Preheat oven to 375F/190C.
  2. Put soy sauce, water, sweetener, 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.
  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 20 minutes, or until chicken is starting to feel firm to the touch.
  6. After 20 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.
  9. I'd use an Instant Read Meat Thermometer (affiliate link) and even take it out sooner than that if the chicken had reached 165F/75C.
  10. Serve hot. If you want to serve the extra sauce over rice,I'd put it back in the saucepan and simmer for a few minutes to reduce.

Notes

If you prefer chicken thighs, I'd use 8 skinless, bone in chicken thighs, well trimmed). To make this gluten-free, be sure to use Gluten-Free Soy Sauce (affiliate link).

I like Golden Monkfruit Sweetener (affiliate link) for the sweetener, and now that I've discovered that I'd use all sweetener instead of the small amount of brown sugar I used to use.

This recipe was adapted from one I got years ago from a friend who had lived in Hawaii.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 226Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 102mgSodium: 1842mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 40g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Sugar-Free Teriyaki Chicken for the original South Beach Diet, chicken breasts are definitely recommended over thighs for South Beach. With the use of Golden Monkfruit Sweetener, this recipe would be suitable for low-carb diets.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.

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