Baked Teriyaki Chicken (Low Sugar)

Classic teriyaki flavor with a low-sugar sauce that won’t spike blood sugar.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• Low-sugar teriyaki sauce: 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated ginger, 2 cloves garlic minced, 1 tsp cornstarch, sweetener to taste (monk fruit or erythritol equivalent to 2 tbsp sugar)
• Sesame seeds and green onions to garnish

Directions

1. Mix all sauce ingredients in a saucepan. Heat over medium until slightly thickened, 2-3 min. Set aside.
2. Preheat oven to 400°F. Place chicken in a baking dish.
3. Pour half the sauce over chicken. Bake 20 minutes.
4. Baste with remaining sauce. Bake 5 more minutes until caramelized and 165°F internal temp.
5. Slice and serve over cauliflower rice or steamed broccoli.
6. Top with sesame seeds and green onions.

Notes

Monk fruit sweetener or erythritol maintains the teriyaki flavor with zero glycemic impact. For grilling: marinate 1 hour and grill over medium-high heat basting frequently.