Oven Roasted Teriyaki Chicken

Name: Oven Roasted Teriyaki Chicken
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 59 milliliters cider vinegar; 1 Tbsp cornstarch; 1 clove garlic, minced; 1 teaspoons ground ginger; 0 teaspoons ground black pepper; 118 milliliters SPLENDA® No Calorie Sweetener, Granulated; 12 skinless chicken thighs; 118 milliliters soy sauce; 1 Tbsp cold water

The recipe Oven Roasted Teriyaki Chicken is ready in about 1 hour and 30 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Japanese food. This recipe serves 6. This main course has 345 calories, 46g of protein, and 9g of fat per serving. If you have ground ginger, cornstarch, water, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper.

Ingredients you will need

Ground Black Pepper

Corn Starch

Soy Sauce

Sweetener

Splenda

Vinegar

Garlic

Ginger

Water

Equipment you will use

Sauce Pan

Let simmer, stirring frequently, until sauce thickens and bubbles.

Ingredients you will need

Sauce

Preheat oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Place chicken pieces in a lightly greased 9x13 inch baking dish.

Ingredients you will need

Chicken Pieces

Equipment you will use

Baking Pan

Brush chicken with the sauce. Turn pieces over, and brush again.

Ingredients you will need

Whole Chicken

Sauce

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.

Equipment you will use

Oven

Brush with sauce every 10 minutes during cooking.

Ingredients you will need

Sauce

Equipment

Sauce Pan

Oven

Baking Pan

Ingredients

Servings:

59milliliters

cider vinegar 1Tbsp

cornstarch 1clove

garlic, minced 1teaspoons

ground ginger 0teaspoons

ground black pepper 118milliliters

SPLENDA® No Calorie Sweetener, Granulated 12

skinless chicken thighs 118milliliters

soy sauce 1Tbsp

cold water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Beaumont Hope Marguerite Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 35 dollars per bottle.