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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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
Directions
Step 1
Cut the chicken breast into bite-sized pieces and set aside.
Step 2
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.
Step 3
Heat a large non-stick skillet or wok over medium-high heat. Spray with cooking spray.
Step 4
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.
Step 5
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.
Step 6
Add the diced red bell pepper and zucchini to the skillet. Stir-fry for 3-4 minutes until slightly softened.
Step 7
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.
Step 8
Remove the skillet from heat and toss in the chopped scallions and roasted peanuts.
Step 9
Serve immediately, dividing into 4 portions. Enjoy your healthy and flavorful WW 5 Points Kung Pao Chicken!
Nutrition Facts
| Serving size | (978.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1313.7 |
| Total Fat 48.1g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 386.0mg | 0% |
| Sodium 2138.8mg | 0% |
| Total Carbohydrate 61.0g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 18.1g | |
| Protein 163.0g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 217.2mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2635.3mg | 0% |
Source of Calories