People seem to love their Chicken Teriyaki
The funny thing is that no two people seem to make it the same way.
Maybe it is the variety of Chicken Teriyaki recipes that makes it so good.
Baked and Sugar Free Chicken Teriyaki
It seems like most people make their chicken teriyaki on the stove.
Some people use a wok while other people may use a skillet. Making chicken teriyaki on the stove works great if you are making it just before you want to eat it. I often prefer to bake as I like tossing food into the oven so that I can forget about it until I am ready to serve it. Baking food in the oven also allows me to prepare food for a crowd more easily.
Some recipes for chicken teriyaki call for sweet ingredients to be added to them
Recipes may be sweetened up by adding fruit and or sugar. Naturally, whenever you add sweet you are not only adding sugar, you are adding calories.
I learned that making chicken teriyaki doesn’t necessarily mean adding unnecessary calories.
Chicken teriyaki can still taste great without adding a bunch of sugar.
Basic teriyaki sauce calls Sake or Mirin. Both contain sugar so I have eliminated them from my recipe.
Some may say that the teriyaki taste also has to do with the added ginger and garlic. Ginger helps give the chicken teriyaki a distinct taste. Ginger really has little sugar in it.
Also, if you don’t want the chicken in your teriyaki, you could probably easily alter this recipe to work with tofu. You could even make this with vegetables such as green beans or green peppers.
I’m not only trying to keep my sugars down in this recipe, I am also trying to keep the sodium down. Chicken teriyaki can get a bad rap when it comes to the added sodium.
What do you serve your chicken teriyaki with?
Some folks like the traditional rice. Rice can work well with absorbing the excess liquid.
I prefer some mixed vegetables such as water chestnuts and some broccoli.
What you serve your chicken teriyaki with and how your personalize it is what makes it so good.
Finally, this is a recipe where you can bake your chicken teriyaki.
I am one of those people who likes to be able to prepare things in advance and then pop it into the oven, especially when I am cooking for a crowd. If you prepare your chicken teriyaki in advance, and allow it to sit in your refrigerator, your chicken will marinate and this can improve the taste of it.
- 1 1/2 pounds Chicken breast or thighs cut into chunks or strips
- 1/2 cup Soy Sauce- low sodium preferred
- 1/4 cup Cider Vinegar
- 1/2 cup equivalent Sugar Alternative
- 1 tsp Ground Ginger
- 2 cloves minced Garlic
Prep time: Cook time: Total time: Yield: 4-6