Teriyaki Chicken Breast

Splenda
This Father's Day surprise your dad by preparing a Japanese-inspired dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • teriyaki sauce
  • 1 cup orange juice, for the sauce
  • 1/2 cups soy sauce, for the sauce
  • 1/2 cups Splenda, granulated, for the sauce
  • 1 tablespoon ginger, freshly chopped, for the sauce
  • 1 tablespoon white vinegar, for the sauce
  • 2 tablespoons cornstarch, for the sauce
  • 6 boneless chicken breast, 100 grams each
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons vegetable oil
  • 4 cups rice, cooked
  • 3 oranges
Preparation
30 mins
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  • Mix all the sauce ingredients, except the cornstarch, and cook for 10 minutes.
  • Dissolve the cornstarch in a little water and add to the mixture.
  • Leave on the heat for 3 to 5 minutes or until it reaches the desired consistency.
  • Season the chicken breast with salt and pepper and cook in a skillet with a little oil.
  • Cut the oranges in half and quickly brown them in a very hot non-stick skillet.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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