I am a HUGE Teriyaki fan and cannot wait to try this out this weekend.
Low Sugar - Low Carb Teriyaki Chicken
recipe adapted from Kalyn's Kitchen
6 boneless, skinless chicken breasts
1/2 C quality soy sauce
1/2 C water
1/4 C Splenda or 2 Tb Truvia
1 Tb dark brown sugar
2 Tb freshly grated ginger root
2 Tb fresh garlic, finely minced
1. Preheat oven to 375 degrees. Trim visible fat and tendons from the chicken breasts. Make a row of shallow cuts along the top of the chicken to allow the sauce to penetrate deeper. Place the chicken, cut side down, in a single layer in a casserole dish
2. Put all the sauce ingredients into a small saucepan and simmer about 15 minutes. It should reduce by 1/3-1/2. Pour about 1/3 of the sauce over the chicken and cover the dish with foil. Bake about 25 minutes, or until the chicken is beginning to firm to the touch.
3. Remove the foil, turn the chicken so the cut side is facing up and baste the chicken with the extra sauce in the pan using a pastry brush. Continue to cook another 20-25 minutes, basting with the sauce every 5 minutes.
Thanks My Kitchens Escapades