Weight Watchers Sweet and Sour Chicken
Satisfy your takeout cravings with this Weight Watchers Sweet and Sour Chicken—a healthier twist on a beloved classic! This guilt-free recipe features tender, bite-sized pieces of chicken breast lightly coated in cornstarch for a perfect sear, paired with vibrant red and green bell peppers, juicy pineapple chunks, and a tangy homemade sweet and sour sauce. Made with pantry-friendly ingredients like low-sodium soy sauce, vinegar, brown sugar, and ketchup, this dish is not only packed with flavor but also mindful of calories and sodium content. Ready in just 35 minutes, it’s an excellent option for a quick weeknight dinner. Serve it over fluffy steamed rice or alongside your favorite veggies for a balanced and satisfying meal that’s as delicious as it is diet-friendly.
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Recipe Information
Ingredients
- 450 grams Boneless, skinless chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Cornstarch
- 1 tablespoon Olive oil
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 1 cup Pineapple chunks (in juice, not syrup), drained
- 2 tablespoons Low-sodium soy sauce
- 3 tablespoons White vinegar
- 2 tablespoons Brown sugar
- 2 tablespoons Ketchup
- 1 cup Water
- 2 cloves Garlic, minced
- 1 tablespoon Cornstarch (for sauce thickening)
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
Toss the chicken pieces in 2 tablespoons of cornstarch until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned and fully cooked, about 5–7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped red and green bell peppers. Cook for 3–4 minutes until slightly softened.
Add the pineapple chunks to the skillet and stir to combine.
In a small bowl, whisk together the soy sauce, vinegar, brown sugar, ketchup, 1 cup of water, and minced garlic. Pour this mixture into the skillet with the vegetables and pineapple. Bring to a simmer.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly to thicken.
Return the cooked chicken to the skillet and toss to coat it in the sauce. Let everything cook together for 2–3 more minutes.
Serve the sweet and sour chicken hot over steamed rice or with a side of steamed vegetables.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 59.0 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2068 mg | 44% | |
*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.
