4pt Weight Watchers Sweet N Sour Chicken
Satisfy your craving for takeout with this healthier twist on a classic favorite—4pt Weight Watchers Sweet and Sour Chicken! This vibrant dish combines tender, lightly pan-fried chicken with a medley of colorful bell peppers, sweet pineapple chunks, and a tangy homemade sauce that’s the perfect balance of sweet and savory. At just 4 smart points per serving, it’s a guilt-free indulgence packed with bold flavors and wholesome ingredients like reduced-sodium soy sauce, honey, and rice vinegar. Quick to prepare in under 35 minutes, this skillet recipe is ideal for busy weeknights and pairs beautifully with steamed rice or cauliflower rice for a complete meal. Garnish with sesame seeds and green onions for a restaurant-quality finish that’s perfect for sharing with the family—or keeping all to yourself!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- as needed cooking spray
- 1 cup pineapple chunks (in juice, not syrup)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 0.5 white onion, diced
- 2 cloves garlic, minced
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon honey
- 0.25 cup water
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons green onions, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
Dice the chicken breasts into 1-inch chunks and pat them dry with paper towels.
In a medium bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
Heat a large non-stick skillet or wok over medium-high heat. Spray it with cooking spray.
Add the chicken to the skillet in a single layer. Cook for 3-4 minutes on each side, or until lightly browned and cooked through. Remove the chicken and set it aside.
In the same skillet, respray with cooking spray and add the diced red bell pepper, green bell pepper, onion, and garlic. Sauté for 3-4 minutes, or until the vegetables begin to soften.
Add the pineapple chunks (along with any juice they were packed in) to the skillet and stir well.
In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, honey, water, and crushed red pepper flakes (if using). Pour this sauce into the skillet with the vegetables and pineapple.
Return the cooked chicken to the skillet. Stir everything together to coat in the sauce. Reduce heat to medium and let simmer for 5-7 minutes, or until the sauce thickens slightly.
Taste and adjust seasoning if needed. Remove from heat.
Garnish with chopped green onions and sesame seeds before serving.
Serve hot over steamed rice or cauliflower rice, if desired.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 60.3 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2303 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
