Baked Teriyaki chicken

I can't believe that tomorrow is Christmas Eve. It is finally here! It's been raining non-stop the past two days which has been amazing - but that also means flooding. We are planning on going down to my cousins tomorrow so I hope the flooding is cleaned up so we can actually make it there. 

Tonight for dinner I made basic spaghetti because tomorrow and Christmas day we are having Christmas dinners of turkey, ham, chicken and other holiday food. This recipe I made earlier this week. The original recipe is from Diabetes Food Hub which can be found HERE. I've been using their recipes for a week or two and I actually really like how they turn out. So far, I would recommend them! 






Ingredients:
1 tbsp corn starch
1 tbsp water
1/2 cup monkfruit 
1/2 cup low sodium soy sauce
1/4 cup apple cider vinegar
1 tbsp garlic powder
1/2 tsp ground ginger
1/4 tsp pepper
2.5 pounds boneless, skinless, chicken breasts

Directions:
In a saucepan, whisk together the cornstarch and cold water until smooth. Mix in the monkfruit, soy sauce, apple cider vinegar, garlic powder, ground ginger, and pepper. Bring to a simmer over low heat and stir frequently until sauce thickens and bubbles. Preheat oven to 425 degrees. Spray a cooking pan with PAM or cooking spray. Place chicken in a dish (I cut into strips first) and pour teriyaki sauce over the chicken. Turn over and do the same thing. Bake for 15 minutes, turn chicken and bake another 10-15 minutes. If you do strips, you may have to do less time so just keep an eye on it as it cooks. Brush with sauce during baking and serve with broccoli. Enjoy! 

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