Ww 5 Points Kung Pao Chicken
Indulge in the bold and savory flavors of WW 5 Points Kung Pao Chicken, a healthier twist on the classic Chinese takeout favorite that's perfect for Weight Watchers enthusiasts and anyone seeking a balanced meal without sacrificing taste. This recipe features tender bite-sized chicken breast pieces sautéed to perfection and tossed in a rich, tangy sauce made with low-sodium soy sauce, hoisin sauce, and rice vinegar. A medley of colorful veggies—red bell pepper, zucchini, and scallions—adds crunch and freshness, while aromatic garlic, ginger, and dried red chili peppers pack flavorful heat. Roasted peanuts provide a satisfying nutty finish for a dish that's just 5 WW points per serving! Ready in under 40 minutes, this quick and easy recipe is perfect for busy weeknights and pairs beautifully with steamed brown rice or cauliflower rice for a wholesome dinner option.
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Recipe Information
Ingredients
- 16 oz Boneless, skinless chicken breast
- 3 tbsp Low-sodium soy sauce
- 2 tsp Cornstarch
- 1 tbsp Rice vinegar
- 1 tbsp Hoisin sauce
- 3 tbsp Water
- 1 tsp Sesame oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 3 Dried red chili peppers
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 3 Scallions, chopped
- 2 tbsp Roasted unsalted peanuts
- 1 spray Cooking spray
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together 2 tablespoons of the soy sauce, cornstarch, rice vinegar, hoisin sauce, and water. This will serve as your sauce. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Spray with cooking spray.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil. Stir in the minced garlic, ginger, and dried red chili peppers. Cook for 1 minute until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Stir-fry for 3-4 minutes until slightly softened.
Return the cooked chicken to the skillet. Pour the sauce over the mixture and stir to coat everything evenly. Cook for another 2 minutes until the sauce thickens.
Remove the skillet from heat and toss in the chopped scallions and roasted peanuts.
Serve immediately, dividing into 4 portions. Enjoy your healthy and flavorful WW 5 Points Kung Pao Chicken!
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 18.1 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 217 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2635 mg | 56% | |
*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.
