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Baked Teriyaki Chicken (Sugar-Free)

A simple sugar-free baked teriyaki chicken with a reduced savory glaze and optional green onion garnish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 skinless boneless chicken breasts trimmed; see notes
  • 1/2 cup soy sauce use gluten-free soy sauce if needed
  • 2/3 cup water
  • 1/4 cup Golden Monkfruit Sweetener or sweetener of your choice
  • 1 Tbsp minced ginger or fresh grated ginger root
  • 1 Tbsp minced garlic or fresh garlic, finely diced
  • 2 Tbsp peanut oil
  • green onions thinly sliced, for garnish (optional)

Instructions

  • Preheat the oven to 375°F (190°C).
  • Combine the minced garlic and minced ginger and pulse in a food processor or pound with a mortar and pestle until a coarse puree forms.
  • In a small saucepan, add the soy sauce, water, sweetener, and the garlic‑ginger puree. Simmer gently over low heat until the mixture reduces to about 2/3 cup, tasting occasionally until the flavor is as desired; set aside.
  • Trim visible fat and any undesirable parts from the chicken breasts. If some breasts are very thick, remove a thin slice from the bottom to even the thickness.
  • Heat the peanut oil in a large nonstick frying pan over medium‑high heat. Brown the chicken breasts about 3–4 minutes per side until golden but not fully cooked.
  • Cut each browned chicken breast lengthwise into four even strips (cut larger breasts into five strips if needed so pieces are similar in size).
  • Arrange the chicken strips in a single layer in the smallest casserole dish that fits them. Brush each piece with about half of the reduced teriyaki sauce.
  • Bake for 5 minutes, remove and brush generously with more sauce, then return to the oven and bake 5 minutes more.
  • Remove again, brush with additional sauce, then bake a final 2–5 minutes until the thickest part of the chicken registers 165°F (74°C) on an instant‑read thermometer and the chicken is well glazed.
  • Serve the hot chicken garnished with thinly sliced green onions if desired. Reheat any extra sauce before serving, if using.

Equipment

  • large nonstick frying pan
  • Small Saucepan
  • casserole dish (single layer)
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Food processor or mortar and pestle
  • Instant-read thermometer

Notes

  • Use gluten-free soy sauce if needed.
  • Select a small casserole so chicken fits in a single layer.
  • Adjust sweetener to taste while reducing the sauce.
  • Do not overbrown; chicken finishes cooking in the oven.
  • Thinly slice green onions for garnish if desired.