Baked Teriyaki Chicken (Sugar-Free)
I love this Baked Teriyaki Chicken and I use Golden Monkfruit Sweetener in the Teriyaki Sauce to make it sugar-free and low-carb. And I’ve updated the method for this favorite recipe with some simple changes that make it even better!
PIN the Baked Teriyaki Chicken to try it later!
This Baked Teriyaki Chicken is an updated version of a recipe I got many, many years ago from the sister of a former boyfriend. She got the recipe when she lived in Hawaii from a Japanese friend who claimed this simple Teriyaki sauce combination is how it’s made by home cooks in Japan. I have no idea whether it’s really an authentic recipe, but it’s delicious and so easy to make, and I bet most kids will gobble this up!
The recipe has been on my site for years, but since I first posted it I’ve become a fan of my “Chicken Bake” method where chicken breasts are quickly browned in a hot frying pan, cut into thick strips, and then covered with sauce to finish cooking in the oven. That method keeps baked chicken from drying out in the oven, and I thought the technique would be an improvement for this Teriyaki Chicken recipe, and Kara and I definitely agreed that it was when we tested the recipe!
What Ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- skinless, boneless chicken breasts
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- water
- Golden Monkfruit Sweetener (affiliate link), or sweetener of your choice
- Minced Ginger (affiliate link) or fresh grated ginger root
- Minced Garlic (affiliate link) or fresh garlic, finely diced
- Peanut Oil (affiliate link), or any neutral-flavored oil
How to make the sauce for Baked Teriyaki Chicken more smooth:
If you look carefully at my finished photos of the Baked Teriyaki Chicken, you’ll see a few small bits of garlic and ginger. That didn’t bother us at all, but if you’d like a smoother sauce use something like a Magic Bullet (affiliate link) or Food Processor (affiliate link) to puree the ginger and garlic instead of the Mortar and Pestle (affiliate link) we used.
Can you use fresh minced garlic and ginger in the Teriyaki Chicken sauce?
For years I did use fresh minced garlic and ginger in the sauce for this Baked Teriyaki Chicken. Then a few years ago I started using purchased Minced Ginger (affiliate link) and Minced Garlic (affiliate link), and truthfully I can’t tell any difference in the taste. Use whichever you prefer!
How can you tell when Baked Teriyaki Chicken is done?
You want to be careful not to overcook the chicken so doesn’t dry out, so I would use an Instant Read Meat Thermometer (affiliate link) and remove it from the oven as soon as a thick part of the chicken reaches 165F/75C.
Want to make the original version of Baked Teriyaki Chicken?
This is the third time I’ve updated and improved this favorite recipe on the site, and I think the current recipe is the best one yet. But if anyone was a fan of one of the previous versions (the most recent one is shown above), you can see the printer-friendly recipes here.
Want to make Teriyaki Chicken in the Instant Pot?
Check out my Instant Pot Teriyaki Chicken with the same sugar-free sauce 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, and many of those chicken use my Chicken Bake recipe method has been such a hit!
How to Make Baked Teriyaki Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C.
- Use freshly-minced ginger and garlic if you like, but this was amazing with purchased ginger and garlic.
- We used a Mortar and Pestle (affiliate link) to puree the garlic and ginger more finely; if you want it completely smooth use a Magic Bullet (affiliate link) or Food Processor (affiliate link).
- Put soy sauce, water, Golden Monkfruit Sweetener (affiliate link), pureed ginger and pureed garlic in a small pan and simmer over low heat, until reduced to 2/3 cup.
- Trim visible fat and undesirable parts from chicken breasts.
- Heat oil over medium-high heat and brown chicken breasts about 3-4 minutes per side.
- Cut browned chicken breasts into same-size lengthwise strips
- When Teriyaki Sauce is reduced to 2/3 cup, get a Pastry Brush (affiliate link) ready.
- Use the smallest casserole dish that will fit the chicken in a single layer. Spray dish with non-stick spray, then lay chicken pieces crosswise in the baking dish.
- Brush Teriyaki Sauce over the chicken, using about one-third of the sauce. Bake chicken for 5 minutes.
- Remove chicken from oven and brush with sauce again. Put back in the oven and bake 5 minutes more. (You can brush with sauce even more frequently if you like.)
- Brush one more time and put chicken back into oven and bake 2-5 minutes more or until Instant Read Meat Thermometer (affiliate link) reaches 165F/75C.)
- When chicken is completely cooked and glazed with sauce, serve hot, garnished with green onions if desired.
Make it a Low-Carb Meal:
This Baked Teriyaki Chicken would be great with something like Spicy Szechuan Green Beans, Air Fryer Peppers and Onions, or Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette for a low-carb meal.
More Baked Chicken Dinners to Enjoy:
- Baked Cilantro Lime Chicken
- Baked Pesto Chicken
- Chicken Stuffed with Green Chiles and Cheese
- Baked Chicken Nuggets
- Baked Parmesan Crusted Chicken
Baked Teriyaki Chicken (Sugar-Free)
This delicious Sugar-Free Baked 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.)
- 2/3 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
- 2 T peanut oil (see notes)
- thinly-sliced green onions for garnish (optional)
Instructions
- Preheat oven to 375F/190C.
- Puree minced garlic and ginger with a mortar and pestle, magic bullet, or food processor.
- Put soy sauce, water, sweetener, ginger puree, and garlic puree in small saucepan and simmer over low heat until reduced to about 2/3 cup. (Taste a few times to see when it’s as strong as you like it.)
- Trim all visible fat and undesirable parts from chicken breasts. If some pieces are extra thick, I would trim the on the bottom and save those scraps for homemade chicken stock.
- Heat oil in large non-stick frying pan over medium-high heat and brown chicken about 3-4 minutes per side. (It should not be completely cooked through.)
- Cut the browned chicken pieces into four lengthwise same-size strips. (If some chicken breasts are larger than others, I might cut them into five strips.
- Choose the smallest size casserole dish that will fit all chicken in a single layer. Arrange chicken in dish and brush well with about half the reduced Teriyaki Sauce.
- Bake chicken about 5 minutes, then remove and brush again with a generous amount of sauce.
- Bake chicken 5 minutes more, than remove and brush with sauce a third time. (You can brush with sauce even more frequently if you like.)
- Bake chicken about 2-5 minutes more, or until chicken tests 165F/90C in the thickest part when you test with an Instant Read Meat Thermometer (affiliate link).
- When chicken is completely cooked and well-glazed with the sauce, serve hot, garnished with sliced green onions if desired. If you have extra sauce you can re-heat it and serve over the chicken.
Notes
I used chicken breasts that were about 8 oz. each after trimming. 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). Use any neutral-flavored oil if you don't have peanut oil or can't use it.
I like Golden Monkfruit Sweetener (affiliate link) for the sweetener for the Teriyaki Sauce.
This recipe was adapted from one I got years ago from the sister of an old boyfriend who had lived in Hawaii.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 284Total Fat 8gSaturated Fat 2.4gUnsaturated Fat 5gCholesterol 102mgSodium 1842mgCarbohydrates 4gFiber .3gSugar 1.4gProtein 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With Golden Monkfruit Sweetener or another approved sweetener, this Baked Teriyaki Chicken recipe would be suitable for low-carb or Keto diets. If you’re making it for the original South Beach Diet, chicken breasts are definitely recommended over thighs for South Beach.
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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Baked Teriyaki Chicken was first posted in 2006 and the recipe was improved and new photos were added in 2010. Both the photos and method of cooking were updated again in 2023. I love the new version of this recipe that browns the chicken, cuts it into strips, and then bakes for a shorter time with the Teriyaki Sauce brushed on.
48 Comments on “Baked Teriyaki Chicken (Sugar-Free)”
I would like to make this recipe with bone-in chicken thighs, as you mentioned in the Notes. Â I assume they do not need to be sliced before baking. Â Is this true ?
Thank you.
Yes, no need to slice the thighs but I would still brown them.
Just wondering if the T stands for TSP or TBSP. Thanks!
I use T = tablespoon on my blog. ( tsp. = teaspoon.)
I tried this recipe but instead of doing it in the oven i let the sauce cool off and used it as a marinade with my chicken for 3 hours then grilled it. Was surprised at how good this recipe was. I think its better than panda express
So glad you enjoyed it! I think I have to try that method!
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Gabriela, you're so welcome. Very glad you are enjoying the blog!
Dear Kalyn:
thanks to you I learned a taste for the kitchen, you're great in every recipe you make, as flavorful, healthy dishes. I'm doing the South Beach diet also, and I feel incredibly well, thanks for sharing your talent in the kitchen, thank you very much! AND I SEND GREETINGS from Guadalajara, Mexico.
Mel I haven't tried it with Agave, but I'm guessing it would work.
I will try this recipe soon. I wonder how Agave would be in place of the Splenda and brown sugar? I didn't read all the comments so forgive me if it was already discussed. 🙂
Bobbi, so glad you enjoyed it!
Thanks so much for posting. Loved this recipe.
Elena, I do sometimes use reduced sodium soy sauce, but I don't think I did for this. It might be the brand of soy sauce (I like Kikkoman.) And if you reduced it a lot more on the stove, that would also make it saltier. Try it again with the low sodium soy sauce and don't reduce quite as much.
I made this last night and the chicken turned out really tasty and moist. However, the juice left over on the dish where I cooked the chicken and the sauce leftover in the sauce pan where SUPER salty. I was looking forward to adding some of this sauce to my rice, but it just wasn't possible because of the saltiness. What did I do wrong? I used all your listed ingredients. Do you use reduced-sodium soy sauce? I used regular. Or perhaps I reduced the sauce too much on the stove? Any input would be greatly appreciated. I would really like to make this again. Thank you for all the wonderful recipes. I have been making 6 or more of your recipes every week, and I have been pretty happy with the results.
Debs, Teriyaki Salmon sounds delicious! I think you'd need to start with the Teriyaki sauce a bit thicker because of the shorter cooking time of the salmon.
Looks lovely. I posted recently (penultimate post) on teryaki salmon.
The recipe you posted here sure looks very promising. The ginger is a great way to add zest to it! Aside from that, it is really good for one's health. This is one great dish to serve to guests.
Kulsum, thanks! You could definitely make this with all brown sugar if you wanted as well.
Love Teriyaki chicken. Your teriyaki sounds pretty simple and the chicken looks delicious. I prefer brown sugar any day over white sugar!
Thanks Maria, me too. I think ginger is one of my favorite flavors.
Love the ginger in this recipe.
It was excellent Kalyn! Mmmmm….Thank you for posting it.
Easy to see why this has been a favorite for so many years. It's such a great idea to put slits in the chicken to allow the marinade to penetrate. Thanks for the tip.
Hi, lover of teriyaki here. I do suggest using real ginger..grated is good,or minced. One suggestion is to use either thinner pieces of chicken,or pounding the chicken,so it's not so fat especially on one end…that way the sauce/marinade has a better chanch of getting through. Also,not sure if Kalyen added chopped green onions,but they add alot of taste to the dish,and I recommend it. Aloha,and enjoy;o)
Dara, agreed, so easy to make it from scratch! And even if you used all white sugar, I'm betting it's still better than the ones in a bottle.
Jan I do love that ginger-garlic smell. Hope you like it!
I've got this in the oven right now! It smells yummy.
Kalyn, this recipe is a great example of how easily a sauce can be made from scratch, rather than purchased in a bottle. Not only does it sound (and look – always love your photos) tasty, but it is so much healthier than what can be found at the store.
Delphine, thank you. Glad you're enjoying the blog.
Paula, I don't even remember if making those slits in the chicken breasts was my idea or if I saw it somewhere, but I've been doing it that way for years!
Nuts about food, I promise you'll like this better than any bottled Teriyaki sauce!
Never thought of making my own teriyake marinade at home. Never thought it would be so easy. And maybe I will accompany it with the roasted broccoli and garlic!
I like the slits in the chicken. Seems like that would help the meat absorb more flavor and it looks cool too.
a yummy and tasty recipe, I love it
you have a beautiful space here and lovely pictures too
Delphine
Bonnie, you are too kind, but I'm definitely happier with the new photos! Thanks for the nudge to get that done.
Your photos of the finished product looked a lot better than mine did, so I'm not sure you need new photos, but mine tasted great nevertheless!
Glad you liked it. (And oh boy do I ever want to take new photos for this recipe!)
I rarely bake chicken (I prefer to grill) but this was a really quick/easy recipe. I've never done the slits in the breasts before when baking (which seems obvious thing to do since I do that before marinading). It was very flavorful.
Ah, pity about that Kalyn. Well, my offer still holds if you can’t find the lotus seeds. Kai lan is quite similar to kohlrabi leaves. When I was in Germany and did not know where the Asian markets were yet, I used to substitute with kohlrabi leaves.
I’ve never cooked with ginger but have enjoyed it in dishes others have made. Thanks for the tip. Say, I’m thinking about remodeling my kitchen so it’s more functional. Have any of you guys done this from a cook’s point of view? The home centers and kitchen showrooms are all about show, which is fine, but I need the kitchen to work, too. I know that storage is a big deal, as it the layout for spices, pots and pans, etc. Are the roll out drawers worth the extra money? Let me know your thoughts!
Love ginger. So good for you and so flavoursome. Teriyaki has a great flavour too. I always go for the bottled one though. Sorry, been missing a few herb weekend. Must get myself together. I don’t know why, since i’ve been using herbs recently aswell.
It sounds like everyone loves ginger! It’s such an interesting flavor. Stephanie, I have to confess, I got carried away shopping at another store, so I only had time to go to the small Asian market closest to my house. They didn’t have lotus seeds, and I wonder if they had Kai Lan but they didn’t recognize the name. The people who run this store seem to me to be Japanese, so maybe it’s called something else there. Anyway, I still have them on my ongoing list of food items to look for, so when I make it to the other market (far from my house) I will look there.
Kalyn, ginger is one of my favorite things to cook with and eat. It adds so much flavor to any dish – pickled ginger on a chicken sandwich, grated ginger in stir fries and salad dressings, ground ginger sprinkled on a roasting chicken…and my very favorite – dark chocolate coated crystalized ginger…yum.
Thanks for sharing and making me think about using some this week.
Ginger is one of my fav herbs .. your post is great,Kalyn.
I adore ginger. I typically make a ginger tea at night as it is good for getting rid of “wind” and helps detox the body. You just cut thick slices of ginger and boil it with your tea. BTW, did you manage to find the lotus seeds and kai lan?
Sorry I could not participate in the Herb Blogging this week as I’ve had no time to cook but I will definitely try to post something for next week.
I will immediately put my fresh ginger in the freezer! Thanks Kalyn for the tip!
i am a fan of ginger too. try stir frying chredded ginger with some pork.
Me too Paz! When I have sushi I love to eat the pickled ginger.
I like ginger alot!
Paz