Sugar-Free Teriyaki Chicken

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

1. Heat the oven to 375F/190C. In a small saucepan, combine the water, soy sauce, sweetener, garlic puree, and ginger puree, then let it bubble gently for about 15 minutes, so the sauce cooks down by about 1/3 to 1/2.
2. Clean up the chicken by cutting away any visible fat and tendons, then score the top of each piece with shallow slits. Pick a casserole dish just large enough to hold the chicken in a single layer, and place the pieces in it with the top side facing down.
3. Pour about 1/3 of the sauce over the chicken, cover the dish with foil, and bake for 25 minutes, until the chicken is beginning to feel firm when you press it. At the 25 minutes mark, take off the foil and flip the chicken over. If the top looks a little flattened from the pan, don’t fuss over it; it will plump back up as it finishes cooking.
4. With a pastry brush, coat the top side of the chicken with sauce. Put it back in the oven for about 15 minutes more, brushing on more sauce every 5 minutes. Use an Instant Read Meat Thermometer, and take the chicken out sooner if it has already reached 165F/75C.
5. Serve hot. If you’d like to spoon the extra sauce over rice, return it to the saucepan and simmer it for a few minutes to reduce.