Teriyaki chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tblsp cornstarch1 Tblsp cold water1/3. c splenda 1/2 c. lite soy sauce1/4 c. cider vinegar1 clove garlic, minced1/2 tsp ground ginger1/4 tsp ground black pepper12 skinless chicken thighs
1. Preheat oven to 400 degrees F.
2. In a small saucepan over low heat, combine the cornstarch, cold water, splenda, soy sauce, vinegar, garlic, ginger, and ground black pepper. Let simmmer, stirring frequently, until sauce thickens and bubbles.
3. Place chicken in 9 x 13 pan sprayed with non-stick spray. Brush chicken with sauce. Turn pieces over and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over and bake another 30 minutes until chicken is done.
Brush with sauce every 10 minutes during entire cooking time.
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBYBEAR.
2. In a small saucepan over low heat, combine the cornstarch, cold water, splenda, soy sauce, vinegar, garlic, ginger, and ground black pepper. Let simmmer, stirring frequently, until sauce thickens and bubbles.
3. Place chicken in 9 x 13 pan sprayed with non-stick spray. Brush chicken with sauce. Turn pieces over and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over and bake another 30 minutes until chicken is done.
Brush with sauce every 10 minutes during entire cooking time.
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBYBEAR.
Nutritional Info Amount Per Serving
- Calories: 238.3
- Total Fat: 5.4 g
- Cholesterol: 114.5 mg
- Sodium: 885.8 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.1 g
- Protein: 28.5 g
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