Low-Sugar (or sugar-free) Teriyaki Chicken
I love this delicious Teriyaki Chicken recipe with just a little brown sugar, but you can also use all sweetener and make it sugar-free and low-carb if you prefer. This tasty chicken is also low-glycemic and South Beach Diet friendly, and can be gluten-free if you use gluten-free soy sauce. Use the Diet-Type Index to find more recipes like this one.
When my friend Bonnie told me she made Low-Sugar (or 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 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 was 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 back in 2006, so I made a few small changes to the original recipe. First, I’ve become converted to the idea of using a very small amount of natural sugar when I use a sweetener, so I added 1 T brown sugar. It’s completely optional though (Bonnie didn’t use it and if you’re doing phase one this would be better without the brown sugar. You can also use regular white sugar instead of Stevia Granulated Sweetener or Splenda if you don’t care about making this low-carb or South Beach Diet friendly.)
Second, when I made Low-Sugar (or sugar-free) Teriyaki Chicken this time I definitely thought it was done after 50 minutes cooking time, so I made that change in the recipe. I also improved the directions a bit, hope you enjoy!
Put the soy sauce, water, Stevia Granulated Sweetener or Splenda, brown sugar (if using), 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. Trim all the visible fat from chicken breasts or thighs, then make small slits down the length of each piece. 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.
Cover the dish tightly with foil, and bake 25 minutes, or until chicken is starting to feel nearly firm to the touch. 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.) Use a pastry brush to brush sauce all over the top side of the chicken. Put back in the oven and bake 20-25 minutes more, brushing with sauce about every 5 minutes. Here’s how the chicken looked when it was finished, completely cooked and well-glazed with the sauce. Serve hot. If you want to serve the juice and extra sauce over the top, I’d put it back on the stove and simmer it for a couple of minutes.
Make it a Meal:
This Low-Sugar 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:
Slow Cooker or Pressure cooker ChickenIndex ~ Slow Cooker or Pressure Cooker
Baked Pesto Chicken from Kalyn’s Kitchen
Oven-Baked Chicken with Feta Cheese from Nami Nami
Chicken Stuffed with Green Chiles and Cheese from Kalyn’s Kitchen
Low Sugar (or Sugar-Free) Teriyaki Chicken
- 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, see note.)
- 1/2 cup water
- 1/4 cup sweetener of your choice (use more or less, depending on how sweet you like it.)
- 1 T brown sugar (optional, use more sweetener for sugar-free version)
- 1 T ginger puree or fresh grated ginger root
- 1 T garlic puree or fresh garlic, finely diced
- Preheat oven to 375F/190C.
- Put soy sauce, water, sweetener, 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.
- 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.)
- Choose the smallest size casserole dish that will fit all chicken in a single layer, then put chicken in dish, top side down. 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.
- 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.) Use a pastry brush to brush sauce all over the top side of the chicken. Continue to cook about 15-20 minutes more, basting with sauce every 5 minutes. Serve hot.
- 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.
This recipe was adapted from one I got years ago from a friend who had lived in Hawaii.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Low-Sugar (or sugar-free) Teriyaki Chicken for the South Beach Diet, chicken breasts are definitely recommended over thighs for South Beach. Even with the 1 T of brown sugar I added to the recipe I would still consider this Low-Sugar Teriyaki Chicken to be low-carb or South Beach Phase One, because you’re only eating the small amount of sauce that clings to one piece of chicken, but use all sweetener if you prefer.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.