Baked Teriyaki Chicken

Baked Teriyaki Chicken

Ingredients:
* 2 teaspoons cornstarch or arrowroot powder
* 2 teaspoons cold water
* 1/3 cup Splenda
* 1/3 cup sodium reduced soy sauce
* 2 tablespoons cider vinegar
* 1 clove garlic, minced
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground black pepper
* 4 skinless/boneless chicken thighs or breasts
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven, covered, for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Nutritional Info:
o Servings Per Recipe: 4
o Amount Per Serving
o Calories: 103.1
o Total Fat: 2.9 g
o Cholesterol: 61.1 mg
o Sodium: 1,328.6 mg
o Total Carbs: 6.1 g
o Dietary Fiber: 0.2 g
o Protein: 15.9 g

My notes: If time is an issue use pre-cooked chicken pieces, throw marinade and chicken into a container, shake to coat and then throw it all into prepared baking pan. Bake in oven for 10 minutes - long enough to heat it all up. I love mushrooms so sometimes I added sliced fresh mushrooms to the mix before baking.

Sprinkle with sesame seeds prior to serving and enjoy