YIELD: 4 to 6 servings (depending on the number of breasts you cook), each with 2 grams of carbohydrates, a trace of fiber, and 26 grams of protein.
INGREDIENTS:
- 4 to 6 boneless, skinless chicken breasts
- 1 batch Teriyaki Sauce
TERIYAKI SAUCE:
- 1/2 cup soy sauce
- 1/4 cup dry sherry
- 1 clove garlic, crushed
- 2 tablespoons Splenda
- 1 tablespoon grated fresh ginger
INSTRUCTIONS:
- Sauce: combine and mix all the ingredients.
- Put your chicken breasts in a large zipper-lock bag, and pour the teriyaki sauce over them. Stick the bag in the refrigerator, and let the breasts marinate for at least 1 hour. (More time won’t hurt; if you do this in the morning, you can cook as soon as you come home at night.)
- When you’re ready to cook, pour off the marinade into a small saucepan. Grill or broil your chicken for 5 to 7 minutes per side, checking doneness by cutting into one breast to see if it’s done. Don’t overcook, or your chicken will be dry.
- While your chicken is cooking, bring the marinade to a boil for a few minutes. It will then be safe to pour a little on each piece of chicken before serving.
