Instructions

• Preheat oven to 375°F (190°C).
• Put 1 tablespoon minced ginger and 1 tablespoon minced garlic into a mortar and pestle, small food processor, or bowl and mash/puree them into a rough paste.
• In a small saucepan combine 1/2 cup soy sauce, 2/3 cup water, 1/4 cup Golden Monkfruit Sweetener (or your chosen sweetener), and the ginger‑garlic paste. Simmer over low heat, stirring occasionally, until the mixture is reduced to about 2/3 cup. Taste and adjust reduction time until the sauce is as strong as you like. Remove from heat and set aside.
• Trim any visible fat or undesirable parts from the 4 skinless, boneless chicken breasts. If some breasts are much thicker than others, trim or butterfly them so pieces are as even in thickness as possible.
• Heat 2 tablespoons peanut oil in a large nonstick frying pan over medium‑high heat until shimmering.
• Brown the chicken breasts in the hot oil, about 3–4 minutes per side, until well browned on the outside but not fully cooked through. Work in batches if needed to avoid crowding the pan. Transfer browned breasts to a cutting board.
• Cut each browned chicken breast lengthwise into four same‑size strips (adjust to 4–5 strips per breast only if needed to make pieces even in size).
• Choose the smallest casserole dish that will hold all chicken strips in a single layer. Arrange the chicken strips in the dish and brush them with about half of the reduced teriyaki sauce.
• Bake the chicken at 375°F (190°C) for 5 minutes. Remove from oven, brush generously with more sauce, return to oven and bake 5 more minutes. Remove again, brush with sauce a third time, then bake an additional 2–5 minutes, or until an instant‑read thermometer inserted into the thickest part of a strip registers 165°F (74°C).
• When the chicken is cooked through and glazed, serve hot garnished with thinly‑sliced green onions if desired. Reheat any extra sauce and serve it over the chicken if you like.