Weight Watchers Sweet And Sour Chicken Recipes

4PT WEIGHT WATCHERS SWEET-N-SOUR CHICKEN

Steps:

• Spray a non-stick skillet with cooking spray and saute the garlic for about 2 minutes.
• Add the chicken and brown over medium heat.
• Add the carrots, bell peppers, pea pods and celery, and stir fry for about 5-7 minutes (until the carrots soften a little bit).
• In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, Splenda and ginger. Stir well and bring to a boil.
• Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens).
• Serve over hot rice, rice noodles or cabbage. (NOT CALCULATED INTO POINTS).

SWEET AND SOUR CHICKEN

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

WEIGHT WATCHERS CROCK POT SWEET & SOUR CHICKEN

Steps:

• Cut the raw chicken breast into bite sized pieces.
• Spray your crock-pot with cooking spray.
• Add chicken, garlic powder and onion powder; stir.
• Stir in sweet and sour sauce, pineapple chunks, brown sugar and the 1/4 cup of pineapple juice.
• Cover and cook on low for 6-7 hours.
• Add frozen vegetables during the last 30 minutes of cooking and cook on high.
• Makes four servings at 5 WW pts per serving.

SWEET-AND-SOUR CHICKEN

Steps:

• In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.