Weight Watchers Sweet And Sour Chicken Recipes

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.

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).

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.

Steps:

• Combine all ingredients except rice in a crock pot. Leave in crockpot until chicken is fully cooked. Serve over brown rice. it is AWESOME.