Teriyaki Chicken Strips
1 1/2 lbs boneless, skinless chicken breast tenderloins or strips
1/2 cup light soy sauce
1/4 cup balsamic vinegar
1/3 cup sugar free maple syrup
2 Tbsp zero calorie sugar substitute
1 tsp dried ginger
2 garlic cloves, minced
Preheat oven to oven 350 degrees.
Place chicken in a 13X9 baking dish. In a medium bowl, combine soy sauce and sugar substitute and whisk to combine. If the sugar isn't dissolving, put the bowl in the microwave for a minute and try again. Do not overheat or boil the sauce. Once the sugar is dissolved, add remaining ingredients. Pour over chicken. Bake 40-45 minutes.