Teriyaki Sticky Chicken

Tuesday, March 2, 2010

I made this the other day and it was very tasty. It wasn't very sticky, but the sauce was good. It was easy to prepare (just how I like it) and the chicken was very moist. This was a yummy way to change up a chicken recipe. The only change I will make next time is to add another tablespoon of teriyaki sauce to make the teriyaki flavor stronger. Also, I used chicken tenderloins instead of chicken breasts. Great recipe with not too many points.


Teriyaki Sticky Chicken

Ingredients:
4 boneless skinless chicken breasts
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons light teriyaki sauce
1 teaspoon dry mustard

Directions:
Preheat oven to 350 degrees.
In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard.
Spray and 8X8 inch baking dish with non-stick cooking spray.
Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce.
Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken.
Serve with rice for additional points.

Servings: 4    Calories: 201   Fat: 3g   WW Points: 4





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