Baked Teriyaki Chicken
Recipe type: Dinner
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 6
Next time you get a hankering for Japanese, make this delicious saucy Baked Teriyaki Chicken recipe for just 2 Points per serving. Yum!
  • ½ Cup of Granulated Splenda
  • 1 Tablespoon of Cornstarch
  • Garlic Clove, Minced
  • ½ Teaspoon Each of Ground Ginger and Black Pepper
  • ½ Cup of Low Sodium Soy Sauce
  • ¼ Cup of Cider Vinegar
  • Tablespoon of Cold Water
  • 6 Boneless & Skinless Chicken Cutlets
  • Vegetable Cooking Spray
  • 3 Teaspoons of Sesame Seeds (1/2 Tsp per Cooked Cutlet)
  1. Preheat oven to 425 degrees. Spray at 13 x 9 pan with vegetable cooking spray.
  2. Combine Splenda, cornstarch, garlic, ginger, pepper, soy sauce, vinegar and water in a small saucepan over low heat. Cooking, stirring frequently until the sauce gets thick and starts bubbling - about 5 minutes.
  3. Put chicken in the baking dish and brush with the sauce. Turn the cutlet over and brush again. Bake, basting with sauce every 10-15 minutes. Turn cutlets over after 30 minutes.
  4. Bake for about 50 minutes or until a meat therometer registers 165 degrees F.
  5. This makes 6 servings. Each serving is 1 cutlet with 2½ tablespoons of sauce and ½ teaspoon of sesame seeds at 2 Freestyle Points. Enjoy!
Recipe by Dee Dee Does at