This sugar-free teriyaki chicken swaps the usual brown sugar and honey for Jaca allulose, so you get the same glossy, sticky-sweet glaze with only about 1 gram of sugar per serving. It comes together in one skillet in about 20 minutes — tender bites of chicken breast coated in a homemade teriyaki sauce, finished with sesame seeds and green onions over rice.
This is a Jaca-adjusted, healthier version of a classic. The brown sugar and honey are replaced with Jaca (allulose) at 2x the amount, which keeps the sauce every bit as sweet and glossy while dropping the sugar from roughly 13 grams down to about 1 gram per serving.
Ingredients:
Chicken
- 1¼ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
Jaca Teriyaki Sauce
- ¼ cup low-sodium soy sauce
- ⅓ cup water
- 3 tablespoons Jaca (allulose) — replaces 1½ tablespoons brown sugar
- 4 tablespoons Jaca (allulose) — replaces 2 tablespoons honey
- 1 tablespoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced fresh garlic
- 2 teaspoons cornstarch
To serve: sesame seeds, sliced green onions, and steamed rice
Instructions:
- Heat the olive oil in a 12-inch nonstick skillet over medium-high heat.
- Add the chicken and let it brown on the bottom, 3–4 minutes, then flip and cook until the center reaches 160°F, about 3 minutes more.
- While the chicken cooks, whisk together all of the sauce ingredients — soy sauce, water, Jaca, rice vinegar, sesame oil, ginger, garlic, and cornstarch — in a small bowl.
- Pour the sauce into the skillet with the cooked chicken.
- Stir and cook until the sauce thickens into a glossy glaze that coats the chicken, 30–60 seconds.
- Serve warm over rice, topped with sesame seeds and sliced green onions.
Prep time: 10 minutes • Cook time: 10 minutes • Total time: 20 minutes • Servings: 4
