This Baked Teriyaki Chicken (Sugar-Free) is my go-to weeknight meal when I want something cozy, saucy, and ready in under an hour. It’s perfect for dinner with rice and steamed veggies, or sliced thin and tossed into a salad or wrap. The sauce is glossy, slightly sweet (with a sugar-free sweetener) and deeply savory from soy sauce and aromatic ginger and garlic. I love that it uses simple pantry staples and skinless, boneless chicken breasts for quick, lean protein that stays tender and juicy when baked properly.

Why you’ll love this recipe

Fast and hands-off: pop the chicken in the oven and let the sauce do the work.
Lower-sugar swap: the recipe uses a golden monkfruit sweetener to keep sweetness without added sugar.
Versatile: serve with rice, cauliflower rice, roasted vegetables, or slice for sandwiches.
Simple ingredients: just 7 core items plus green onions for garnish.

Ingredients

4 skinless, boneless chicken breasts (see notes)
1/2 cup soy sauce (Use Gluten-Free Soy Sauce if needed, see note.)
2/3 cup water
1/4 cup Golden Monkfruit Sweetener or sweetener of your choice (see notes)
1 T minced ginger or fresh grated ginger root
1 T minced garlic or fresh garlic, finely diced
2 T peanut oil (see notes)
Thinly-sliced green onions for garnish (optional)

Equipment

Baking dish or rimmed baking sheet
Small saucepan
Whisk or fork
Tongs or spatula
Measuring cups and spoons

Notes and ingredient swaps

If you prefer a gluten-free option, substitute gluten-free soy sauce. The recipe calls for peanut oil, which brings a nice neutral flavor; you may swap it for canola oil or another light-tasting vegetable oil if you’d rather avoid peanuts. Golden monkfruit sweetener replicates the syrupy sweetness without sugar—use your preferred sugar-free sweetener measured cup-for-cup according to the package’s conversion notes for best results. The chicken breasts should be skinless and boneless as listed. If your chicken pieces are unusually thick, consider pounding them gently to an even thickness so they bake uniformly.

Taste and texture tips

Ginger and garlic are the backbone of the sauce. Fresh grated ginger and minced fresh garlic give a brighter, fresher finish, but pre-minced products work fine in a pinch. The sauce will reduce and become glossy in the oven; if you want a thicker coating, remove the chicken when it’s cooked through, transfer the sauce to the stovetop, and simmer briefly to thicken before returning the chicken to coat.

Step-by-step directions

Follow these clear, sequential steps to make the recipe exactly as written. I’ve rewritten the directions to be easy to follow while keeping the ingredient amounts unchanged.

Preheat your oven to 400°F (200°C). Arrange a rimmed baking sheet or a shallow baking dish within easy reach.
Place the four skinless, boneless chicken breasts on a cutting board. If any breasts are unevenly thick, gently pound them with a meat mallet or rolling pin so they are even in thickness for consistent baking.
In a small saucepan, combine 1/2 cup soy sauce, 2/3 cup water, and 1/4 cup Golden Monkfruit Sweetener (or your chosen sweetener). Whisk the mixture until the sweetener is mostly dissolved.
Add 1 tablespoon minced ginger (or 1 tablespoon fresh grated ginger root) and 1 tablespoon minced garlic (or fresh garlic, finely diced) to the saucepan. Stir to distribute the aromatics evenly through the liquid.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Allow it to simmer for 2 to 4 minutes, stirring occasionally, so the flavors meld and the sweetener fully dissolves. Do not allow it to boil aggressively.
Remove the saucepan from the heat and stir in 2 tablespoons peanut oil until combined. The oil helps the sauce become glossy and coats the chicken beautifully.
Arrange the prepared chicken breasts in a single layer in your baking dish or on the rimmed baking sheet. Pour the teriyaki sauce evenly over the chicken breasts so each piece is coated.
Place the baking dish in the preheated oven and bake at 400°F (200°C) for 20 to 25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) when tested with an instant-read thermometer. Cooking time will vary slightly based on breast thickness.
Halfway through baking (around 10 to 12 minutes in), use tongs or a spatula to gently spoon some of the sauce over the chicken pieces to ensure even glazing.
Once the chicken is fully cooked, remove the baking dish from the oven. If you prefer a thicker sauce, transfer the sauce from the baking dish to the saucepan and simmer on medium heat for 3 to 5 minutes until it reduces and glazes the back of a spoon. Otherwise, use the pan sauce as-is.
Let the chicken rest for 3 to 5 minutes after removing it from the oven. This brief rest helps retain juices when you slice.
Slice the chicken breasts if desired, then spoon the sauce over the pieces to coat. Garnish with thinly-sliced green onions, if using, and serve immediately with rice, noodles, or steamed vegetables.

Serving suggestions

This Baked Teriyaki Chicken (Sugar-Free) pairs beautifully with steamed jasmine or brown rice, quick sautéed bok choy, roasted broccoli, or a crisp cabbage slaw. For a lighter option, serve over cauliflower rice and top with extra green onions and a sprinkle of sesame seeds. The leftovers make excellent lunch bowls—just reheat gently so the chicken does not dry out.

Make-ahead and storage

Allow leftovers to cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or briefly in a skillet with a splash of water to keep the sauce loose. For best texture, avoid overcooking when reheating.

Frequently asked questions

Can I use chicken thighs instead of breasts? Yes, you can swap in skinless, boneless chicken thighs. Thighs are forgiving and remain very juicy; adjust the baking time slightly if your thighs are thicker than the breasts used here.

What if I don’t have monkfruit sweetener? Use any sugar-free sweetener that measures cup-for-cup in place of sugar—just check the manufacturer’s conversion notes. You can also use a small amount of honey or maple syrup if you’re not avoiding sugars, but that would change the nutritional profile.

Can I make this on the stove instead of baking? Yes. Brown the chicken in a skillet for 3–4 minutes per side in 1 tablespoon of oil, then pour the sauce into the skillet and simmer over medium-low heat until the chicken is cooked through and the sauce thickens, about 8–12 minutes depending on thickness.

Recipe card

Baked Teriyaki Chicken (Sugar-Free)

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Ingredients

4 skinless, boneless chicken breasts (see notes)
1/2 cup soy sauce (Use Gluten-Free Soy Sauce if needed, see note.)
2/3 cup water
1/4 cup Golden Monkfruit Sweetener or sweetener of your choice (see notes)
1 T minced ginger or fresh grated ginger root
1 T minced garlic or fresh garlic, finely diced
2 T peanut oil (see notes)
Thinly-sliced green onions for garnish (optional)

Directions

Preheat oven to 400°F (200°C).
Even out chicken breasts by gently pounding if needed so they cook evenly.
In a small saucepan, whisk together 1/2 cup soy sauce, 2/3 cup water, and 1/4 cup Golden Monkfruit Sweetener until mostly dissolved.
Add 1 T minced ginger and 1 T minced garlic to the saucepan and stir to combine.
Bring the mixture to a gentle simmer over medium heat and simmer 2–4 minutes, then remove from heat.
Stir in 2 T peanut oil until combined.
Place the chicken breasts in a single layer in a baking dish and pour the sauce over them.
Bake 20–25 minutes, basting once halfway through, until internal temperature reaches 165°F (74°C).
Remove from oven. If desired, reduce the sauce on the stovetop to thicken, then spoon over chicken.
Let chicken rest 3–5 minutes, slice if desired, and garnish with thinly-sliced green onions. Serve warm.

Final thoughts

This Baked Teriyaki Chicken (Sugar-Free) is a simple, satisfying recipe that’s easy to adapt to what you have on hand. The sauce is balanced and bright, and baking keeps the process hands-off while still delivering succulent chicken. It’s an approachable recipe for weeknights, meal prep, or when you want a reliable, glazed chicken with minimal fuss. Enjoy!

Baked Teriyaki Chicken (Sugar-Free)

A simple, sugar-free baked teriyaki chicken with a glossy homemade glaze.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

4 skinless, boneless chicken breasts see notes
1/2 cup soy sauce use gluten-free soy sauce if needed
2/3 cup water
1/4 cup Golden Monkfruit Sweetener or sweetener of your choice
1 tbsp minced ginger or fresh grated ginger root
1 tbsp minced garlic or fresh garlic, finely diced
2 tbsp peanut oil
green onions thinly sliced, for garnish (optional)

Equipment

bowl or small food processor
Small Saucepan
large non-stick frying pan
casserole or baking dish
Basting brush
Instant-read meat thermometer

Method

Preheat the oven to 375°F (190°C).
Puree the minced garlic and minced ginger together using a mortar and pestle, small food processor, or blender until smooth.
Combine soy sauce, water, sweetener, and the garlic-ginger puree in a small saucepan and simmer over low heat, stirring occasionally, until the liquid reduces to about 2/3 cup and is concentrated to your taste.
Trim any visible fat or undesirable bits from the chicken breasts. If some breasts are very thick, trim the bottom edge to even the thickness.
Heat the peanut oil in a large non-stick frying pan over medium-high heat. Brown the chicken breasts about 3–4 minutes per side; they should be browned but not fully cooked through.
Slice each browned chicken breast lengthwise into four even strips (if a breast is much larger, cut into five strips as needed) so pieces are similar in size.
Arrange the chicken strips in a single layer in the smallest casserole or baking dish that will fit them all. Brush the chicken with about half of the reduced teriyaki sauce.
Bake the chicken for about 5 minutes, remove from oven and brush with more sauce. Return to oven and bake another 5 minutes, brush again, then bake an additional 2–5 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
When fully cooked and well glazed, serve the chicken hot, garnished with thinly sliced green onions if desired. Reheat any extra sauce separately and serve on the side.