(Updated and added to Recipe Favorites October 2010.) When my friend Bonnie told me she made the Teriyaki Chicken from the blog for her family and they loved it I first thought "I'm glad they liked it," followed by "That recipe really needs new photos!" So over the weekend I made Teriyaki Chicken and took a trip down memory lane, remembering a friend who moved to Hawaii and introduced me to some interesting foods when she came back to Utah. This simple way of making Teriyaki Chicken was her recipe, and it's been so good that I've never imagined any other way of making this dish.
My cooking and recipe-writing skills have improved since I first posted this back in 2006, so I made a few small changes to the original recipe. First, I've become converted to the idea of using a very small amount of natural sugar when I use Splenda, so I added 1 T brown sugar. It's completely optional though (Bonnie didn't use it and if you're doing phase one this would be better without the brown sugar. You can also use regular white sugar instead of Splenda if you don't care about making this South Beach Diet friendly.) Second, when I made the chicken this time I definitely thought it was done after 50 minutes cooking time, so I made that change in the recipe. I also improved the directions a bit, but if you're someone who's been using this recipe through the years, you can still find the original recipe by clicking Printer Friendly Recipe.
Put the soy sauce, water, Splenda, brown sugar (if using), ginger puree, and garlic puree in a small pan and simmer over low heat about 15 minutes, or until reduced by 1/3 to 1/2.
Trim all the visible fat from chicken breasts or thighs, then make small slits down the length of each piece.
Use the smallest casserole dish you can and still fit the chicken in a single layer. Spray dish with non-stick spray, then lay chicken pieces in a single layer.
Pour about 1/3 of the sauce over the chicken.
Cover the dish tightly with foil, and bake 25 minutes, or until chicken is starting to feel nearly firm to the touch.
Remove foil and turn chicken pieces over. (Don't worry if they look a bit flat on the side that was down, because they'll spring back when they cook a little more.) Use a pastry brush to brush sauce all over the top side of the chicken. Put back in the oven and bake 20-25 minutes more, brushing with sauce about every 5 minutes.
Here's how the chicken looked when it was finished, completely cooked and well-glazed with the sauce. Serve hot. If you want to serve the juice and extra sauce over the top, I'd put it back on the stove and simmer it for a couple of minutes.
Low Sugar (or sugar-free) Teriyaki Chicken
4 skinless, boneless chicken breasts (or 8 skinless, bone in chicken thighs, well trimmed)
1/2 cup soy sauce (I used Kikkoman)
1/2 cup water
1/4 cup Splenda or sugar (or less, depending on how sweet you like it, use Splenda for the South Beach Diet)
1 T brown sugar (optional)
1 T ginger puree or fresh grated ginger root
1 T garlic puree or fresh garlic, finely diced
Preheat oven to 375F/190C.
Put soy sauce, water, Splenda, brown sugar (if using), ginger puree, and garlic puree in small saucepan and simmer about 15 minutes, until reduced by about 1/3 to 1/2.
Trim all visible fat and tendons from chicken pieces, then make a row of shallow cuts in the top side of each piece. (This is to let the sauce penetrate the meat more.)
Choose the smallest size casserole dish that will fit all chicken in a single layer, then put chicken in dish, top side down. Pour about 1/3 of the sauce over the chicken, cover with foil, and bake 25 minutes, or until chicken is starting to feel firm to the touch.
After 25 minutes, remove foil and turn chicken pieces over. (Don't worry if the top side looks flat from being pressed in the pan; it will plump up when it cooks more.) Use a pastry brush to brush sauce all over the top side of the chicken. Continue to cook about 20-25 minutes more, basting with sauce every 5 minutes. Serve hot.
If you want to serve the juice and extra sauce over rice, I'd put it back in the saucepan and simmer for a few minutes.
South Beach Suggestions:
If you're making this recipe for the South Beach Diet, chicken breasts are definitely better than thighs. I wouldn't worry about the 1 T of brown sugar I added to the recipe, because you're only eating the small amount of sauce that clings to one piece of chicken, but the recipe without the brown sugar would be better for phase one. This recipe would be great with something like Roasted Broccoli with Soy Sauce and Sesame Seeds for phase 1. For phase 2 or 3, I'd eat it with a rice dish like Brown Rice with Cashews and Herbs or Georgette's Really Lemony Greek Pilafi.
More Baked Chicken Dishes You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Baked Pesto Chicken from Kalyn's Kitchen
Chicken Stuffed with Green Chiles and Cheese from Kalyn's Kitchen
Forbidden City Chicken from Kalyn's Kitchen
Chicken Nuggets with Almond Meal from Kalyn's Kitchen
Panko-Crusted Baked Chicken from The Perfect Pantry
Breaded and Baked Chicken Drumsticks from Simply Recipes
Baked Chicken Drumsticks with Dijon Mustard and Ancho Chile Pepper Sauce from Cookin' Canuck
Crispy Baked Chicken from Vintage Victuals
Crisp Baked Chicken Strips from The Way the Cookie Crumbles
Oven-Baked Chicken with Feta Cheese from Nami Nami
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)