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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 103.1
  • Total Fat: 2.9 g
  • Cholesterol: 61.1 mg
  • Sodium: 1,328.6 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 15.9 g

View full nutritional breakdown of Baked Teriyaki Chicken calories by ingredient
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Baked Teriyaki Chicken

Submitted by: LEKSIPATSY

Introduction

modified from allrecipes.com, 2 WW points/serving modified from allrecipes.com, 2 WW points/serving
Number of Servings: 4

Ingredients

    * 2 teaspoons cornstarch
    * 2 teaspoons cold water
    * 1/3 cup splenda
    * 1/3 cup soy sauce
    * 3 tablespoons cider vinegar
    * 1 clove garlic, minced
    * 1/4 teaspoon ground ginger
    * 1/8 teaspoon ground black pepper
    * 4 skinless/boneless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven, covered, for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


Number of Servings: 4

Recipe submitted by SparkPeople user LEKSIPATSY.






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Member Ratings For This Recipe

  • Oh WOW! So nice! I diced mine after it baked, and added broccoli with rice! SO GREAT! I modified it and used low sodium soy sauce, and Stevia instead of splenda! :) - 12/16/13

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  • Loved it! Sauteed diced chicken and button mushrooms, then added the sauce and steamed broccoli at the end. Used liquid Stevia instead of splenda. Was great! Everyone enjoyed it! - 2/27/13

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  • Easy & Tasty too. @ - 1/11/12

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  • I'd recommend substituting 1 tablespoon gluten free soy sauce (Tamari), for only 720 mg sodium per serving instead of the 1/3 cup soy sauce at 1,328.6 mg sodium per serving. - 7/23/11

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  • Totally awesome and easy!! - 2/6/11

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  • Very good...definitely will make it again. - 5/2/10

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  • This was great!. All the family enjoyed it. I would suggest using low-sodium soy sauce. - 3/26/10

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  • This chicken is delicious! Everyone kept saying how much they loved it. This is definitely going to become a regular at my house. Thank you so much for sharing the recipe!!! - 2/26/10

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  • Is that sodium rght? - 1/28/10

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  • I have shared this recipe with some co-workers. We all love it. It is our favorite recipe. - 11/5/09

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  • Going to try it tonight, but hubby (also spark guy) likes to grill, so hopefully it will be OK instead of baked. - 7/21/09

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  • WOW! My husband likes this recipe better than the one at our local Chinese restaurant! He knows his stuff cuz he LOVES Teriyaki Chicken! I cut it into small sizes just like they do at the restaurants. We had a homemade chinese food night at my house and it was awesome! Thx! - 1/10/09

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  • This recipe just blew my mind...it was quit and very easy and it tasted AMAZING! - 6/13/08

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  • Oh my gosh, this was amazing. I cooked it with all the sauce in the pan and turned the meat half way through. It was excellent. Best one I've tried yet. - 5/3/08

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  • we are going to have this one night this wk. yummy(: - 4/1/08

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  • Easy and really good. I used fresh ginger and it really makes it tasty! - 11/20/07

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  • This was very good and flaverful. - 11/20/07

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  • This was great, and easy to make with ingredients I already had in the house. The sauce was wonderful; it had a slightly tangier flavor than 'typical' teriyaki. - 11/2/07

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  • This was really good. Husband and kids enjoyed and were supprised when I told them it was off of my diet board. I served it over egg noodles but will do rice next time. - 11/2/07

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  • This was a great recipe! I've been trying to find a baked chicken recipe with the right taste. This was it. - 10/28/07

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