Weight Watchers Sweet and Sour Chicken Stir-Fry recipe

By LisaCampbell

Nutritional information for one serving:
WW points: 4
Calories: 213
Calories from fat: 15
Total fat: 1.7g
Cholesterol: 65mg
Sodium: 1134mg
Total carbs: 19.9g
Dietary fiber: 3.6g
Protein: 29.9g

Ingredients

• 8 ounces boneless skinless chicken breasts, cut into 1 pieces
• 1 1/2 ounces thin sliced baby carrots
• 1/2 (3 ounce) bell peppers, chopped
• 1 teaspoon minced garlic
• 3 ounces chopped celery
• 3 ounces snap peas, cut in half width-wise
• 1 teaspoon cornstarch
• 1/2 cup canned pineapple in juice, undrained
• 2 tablespoons light soy sauce
• 1 1/2 teaspoons cider vinegar
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons Splenda sugar substitute

Preparation

Step 1

1. Spray a non-stick skillet with cooking spray and saute the garlic for about 2 minutes.
2. Add the chicken and brown over medium heat.
3. Add the carrots, bell peppers, pea pods and celery, and stir fry for about 5-7 minutes (until the carrots soften a little bit).
4. 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.
5. Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens).
6. Serve over hot rice, rice noodles or cabbage.