This week we thought we would dabble in delicious low-carb entrees.
Since moving from Hawaii a couple of years ago, we tend to crave Asian dishes every once in a while. Succulent and juicy Teriyaki Chicken is one of the meals that we miss the most.
We decided to use one of our older recipes, but substituting sugar with Baking Splenda. We were pleasantly surprised by the sweet flavor and that the flavor had not changed with the sugar substitution.
Preparation time was a mere 5 minutes. We then marinated our chicken for about 2 hours and baked for another hour. This recipe required a little more time than others. However, the deliciousness was well worth the wait.
Our ingredients included:
- 1 Family Size Skinless, Boneless Chicken Thighs
- 1 chopped Small Onion
- 1 tsp. Minced Garlic
- 1/2 tsp. Ginger
- 1 Tbsp. Lemon Juice
- 1 Cup Baking Splenda
- 1 Cup Soy Sauce
Making the marinate is a very simple process.
We'll begin by pouring our Soy Sauce into a large Ziploc bag.
We'll next, finely chop our onion, will add to our bag, and will stir.
Next, we'll continue to add our remaining ingredients to our Soy Sauce, and will mix together.
We'll next add our chicken to our bag, seal, and will shake a couple of times to thoroughly coat the thighs.
Next, we'll place our bag of marinated chicken into a bowl and will soak in the refrigerator for at least 2 hours.
After completion of our marinating, we'll pre-heat our oven to 375°F, will place in our baking dish, and will bake for 1 hour, constantly basting every 10 minutes.
The sauce will gradually thicken after the chicken has baked for 30 minutes or so.
The Teriyaki Chicken has finished cooking when the sauce has caramelized and all pieces have been completely coated.
Our Teriyaki Chicken brought back a little taste of the islands and Asia.
With hardly any carbs in this dish, we were elated to find another successful yummy and succulent low-carb dish.
Enjoy!!!
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