Sugar-Free Teriyaki Chicken
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
4 skinless, boneless chicken breasts
1/2 cup soy sauce
1/2 cup water
1/4 cup sweetener of your choice
1 T ginger puree or fresh grated ginger root
1 T garlic puree or fresh garlic, finely diced
Directions
Preheat oven to 375F/190C. 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. Trim all visible fat and tendons from chicken pieces, then make a row of shallow cuts in the top side of each piece. 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. Use a pastry brush to brush sauce all over the top side of the chicken. Continue to cook about 15 minutes more, basting with sauce every 5 minutes. I'd use an Instant Read Meat Thermometer and even take it out sooner than that if the chicken had reached 165F/75C. 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.