Sugar-Free Homemade Teriyaki Chicken
Experience the bold, authentic flavors of this Sugar-Free Homemade Teriyaki Chicken, a healthier twist on the classic favorite! This recipe skips the refined sugars while delivering a perfect balance of savory and subtly sweet notes, thanks to the natural sweetness of unsweetened pineapple juice. Tender, juicy chicken thighs are marinated in a zesty blend of soy sauce, rice vinegar, fresh ginger, and garlic, then baked to perfection and coated in a glossy, thickened teriyaki glaze. Topped with crunchy sesame seeds and aromatic green onions, this dish is both visually stunning and mouthwateringly delicious. Ready in under an hour, it’s perfect for busy weeknights and pairs beautifully with steamed rice or crisp stir-fried veggies. Whether you're embracing a sugar-free lifestyle or simply looking for a flavorful homemade alternative to store-bought sauces, this teriyaki chicken is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup Rice vinegar
- 0.25 cup Unsweetened pineapple juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 pieces Green onions, chopped
- 1 tablespoon Sesame seeds
Instructions
In a small bowl, combine soy sauce, rice vinegar, unsweetened pineapple juice, minced garlic, grated ginger, and sesame oil to make the teriyaki marinade.
Place the chicken thighs in a shallow dish or a resealable plastic bag and pour half of the teriyaki marinade over the chicken, ensuring the chicken is well coated. Reserve the other half of the marinade for later use.
Cover and refrigerate the chicken to marinate for at least 1 hour, or overnight for best results.
Preheat the oven to 400°F (200°C).
Remove the chicken from the marinade and place in a baking dish. Discard the used marinade.
Bake the chicken for 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat.
In a small bowl, mix cornstarch with water to create a slurry. Stir the cornstarch slurry into the simmering marinade.
Continue to cook, stirring frequently, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
Once the chicken is cooked, remove from the oven and brush the thickened teriyaki sauce over the chicken.
Garnish the chicken with chopped green onions and sesame seeds before serving.
Serve warm and enjoy your sugar-free teriyaki chicken with steamed rice or vegetables.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.9 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2136 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
