Sugar Free Teriyaki Chicken
Ingredients
- 3 lbs chicken thighs boneless and skinless
- 1 tsp fresh ginger minced
- 2 cloves garlic minced
- 1 1/2 cups low sodium soy sauce
- 3 tbsp apple cider vinegar
- 1 cup splenda
- 1 tbsp worcestershire sauce
- 1/2 cup sliced green onion
- 2 tbsp sesame seeds
- 1/4 cup cold water
- 2 tsp cornstarch
Instructions
Stove Top Directions
- Over medium-high heat, cook chicken in a large skillet: remove from pan.
- Combine ginger, garlic, soy sauce, vinegar, Splenda/Stevia and Worcestershire sauce in large skillet. Bring just to a boil and reduce heat. Simmer for 2-3 minutes.
- In small bowl, stir together water and cornstarch. Add to the teryaki sauce and stir until thickened.
- Return chicken thighs to the skillet, cover and simmer on low for 10 minutes.
- Sprinkle green onions and sesame seeds on top just before serving.
Slow Cooker Directions
- Place chicken thighs in bottom of slow cooker.
- Combine ginger, garlic, soy sauce, vinegar, Splenda/Stevia and Worcestershire sauce in a bowl. Pour over chicken.
- Cook in HIGH for 2 1/2 - 3 hours (LOW for 5 1/2-6 hours) Remove chicken from slow cooker.
- In small bowl, stir together water and cornstarch. Add to the teryaki sauce and stir until thickened.
- Return chicken thighs to the slow cooker and stir to coat with teriyaki sauce
- Sprinkle green onions and sesame seeds on top just before serving.
Nutrition
Calories: 316kcalCarbohydrates: 7gProtein: 36gFat: 17gFiber: 13g
Tried this recipe?Let us know how it was!
