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Chicken pieces are coated with a homemade teriyaki sauce and baked to perfection in the oven. Easy to double for a large group.

Oven Roasted Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

1. In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425°F (220°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 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.

Makes 6 servings.

Note: Submitted by a home cook, this recipe has not been tested by the SPLENDA® Test Kitchens.

Nutritional Facts Per Serving (1/6 of recipe): Calories: 210; Calories from Fat: 90; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 1300mg; Total Carbs: 4g; Dietary Fiber: 0g; Sugars: 1g; Protein: 25g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.