"Chicken pieces are coated with a homemade teriyaki sauce and baked to perfection in the oven. Easy to double for a large group." — Inspired by Home Cooks
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SPLENDA® No Calorie Sweetener, Granulated
ground black pepper
skinless chicken thighs
Really yummy!! I used brown sugar in place of Splenda. I personally think 1 hour is too long in the oven, mine was done in 40mins and it was perfect. My five year old devoured it! and I loved it as well Definately will be making again soon!
This was good, though extremely salty. I used boneless chicken breasts and made with long grain brown rice. I doubled the sauce to use in the rice and it just came out overbearingly salty. I tried to cut it by adding extra Splenda but I didn't want it to come out too sweet. It was great on the chicken, but not so much on the rice. I also halved the sugar to half Splenda and half brown sugar, and added a quartered onion to the sauce. It was good; I will definitely make again, I'll just make sure to use a lower sodium soy sauce next time.
This was delicious. I was a little worried, because I didn't have ginger, and only had white vinegar, but it came out beautifully. I cut the thighs into bite-sized pieces and just rolled them around in the sauce pan before popping them in the oven, which cut the cook time by 10 minutes.
This was absolutely wonderful - it was exactly the flavor I was hoping for! I used low-sodium soy sauce and two big cloves of garlic as my only changes to cater to our personal tastes. Soooooo good! Will definitely be made many more times.
very good! marinated chicken in sauce, ( for 1 hour), no reason to cook sauce first. Instead of Splenda use brown sugar, instead of vinegar use pineapple juice. After hour pour all into casserole dish and bake.
Very yummy! Very easy too! My husband and I are on a lower carb diet and the Spenda was a nice touch. I used 1/2 regular Spenda and 1/2 Brown Sugar Splenda. We inhaled our meal. Also...this would be an AWESOME wing sauce!
This is an excellent recipe! I am originally from Hawaii and have had my share of teriyaki dishes and this one rates up there. I made this last night and it came out wonderful. Only changes I made was I used La Choy regular soy sauce ( I am a salt nut what can i say) and used brown sugar instead of sugar substiute. Other than that, I kept to the recipe. Served with white rice and some egg rolls, yummmm!!!!
Wow! I cook a lot and this baked chicken recipe is a keeper for repeats often! I had all the ingredients on hand, used brown sugar instead of Splenda as others suggested, baked for 45 min.at 425 deg. I cut the recipe ingredients in half except for the garlic, only had four chicken pieces. I covered the baking pan with Release* foil so no clean up problem.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Roasted Teriyaki Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 91
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