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Kalyn's Kitchen

Sugar-Free Teriyaki Chicken

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. Use Chicken Recipes to find more recipes like this one.

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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 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. I used to use a very small amount of brown sugar when I used a sweetener in a recipe like this, so I originally made it with 1 T brown sugar. 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 50 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!

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 25 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 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:

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

Sugar-Free Teriyaki Chicken

Sugar-Free Teriyaki Chicken

Yield 4 servings
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.


  • 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 sweetener of your choice (see notes)
  • 1 T ginger puree or fresh grated ginger root
  • 1 T garlic puree or fresh garlic, finely diced


  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 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 15 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.


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:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making Sugar-Free Teriyaki Chicken for the South Beach Diet, chicken breasts are definitely recommended over thighs for South Beach. Even if you used the 1 T of brown sugar I used to add, I’d still consider this Teriyaki Chicken to be low-carb or South Beach Phase friendly, because you’re only eating the small amount of sauce that clings to one piece of chicken, but I’d use all sweetener if you have the Golden Monkfruit Sweetener.

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.

Pinterest image of Sugar-Free Teriyaki Chicken

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    46 Comments on “Sugar-Free Teriyaki Chicken”

  1. Gabriela, you're so welcome. Very glad you are enjoying the blog!

  2. 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.

  3. Mel I haven't tried it with Agave, but I'm guessing it would work.

  4. 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. 🙂

  5. Bobbi, so glad you enjoyed it!

  6. Thanks so much for posting. Loved this recipe.

  7. 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.

  8. 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.

  9. 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.

  10. Looks lovely. I posted recently (penultimate post) on teryaki salmon.

  11. 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.

  12. Kulsum, thanks! You could definitely make this with all brown sugar if you wanted as well.

  13. Love Teriyaki chicken. Your teriyaki sounds pretty simple and the chicken looks delicious. I prefer brown sugar any day over white sugar!

  14. Thanks Maria, me too. I think ginger is one of my favorite flavors.

  15. Love the ginger in this recipe.

  16. It was excellent Kalyn! Mmmmm….Thank you for posting it.

  17. 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.

  18. 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)

  19. 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!

  20. I've got this in the oven right now! It smells yummy.