Sweet and Sour Stir Fry Chicken

I have always been a fan of low calorie Chinese fast food recipes, but this one really caught my eye, as sweet and sour chicken is my all time fave! This chicken stir fry recipe is pretty easy to prepare, and tastes great!! In the past, I’ve just used pre-made sweet and sour sauce, but this dish uses a sweet and sour sauce recipe, made from scratch, so the taste is really fresh. With just a 4 Points, this popular Chinese dish is loaded with protein and veggies, but also full of tangy flavor. Each nicely sized serving gives you a healthy dose of vitamins and antioxidants too. Though this is not an official one of weight watchers chicken stir fry recipes, it’s an ideal meal choice for any weight watcher who loves Chinese fast food as much as I do!

Sweet and Sour Chicken Recipe

– 8 ounces boneless skinless chicken breasts
– 1 1/2 oz thinly sliced carrots
– 3 stalks green onions, chopped
– 2 bell peppers, chopped
– 1 teaspoon minced garlic
– 1 tsp red pepper flakes
– 3 oz sugar snap peas, cut in half width-wise
– 1 tsp cornstarch
– 1/2 cup canned pineapple in it’s own juice
– 2 tablespoons reduced sodium soy sauce
– 1 1/2 teaspoons cider vinegar
– 1/2 tsp black pepper
– 1/2 teaspoon ground ginger
– 2 packets Splenda sugar substitute

Cut chicken into bite sized pieces. Spray a non-stick skillet with non-fat cooking spray and saute the garlic for about 2 minutes. Add the chicken and brown over medium heat. Add the carrots, bell peppers, and peas, 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, pepper, 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 some 0 point cabbage for added crunch and aesthetic appeal.

Entire recipe makes 2 servings
Each serving = 4 Points


  1. I made this exactly for dinner tonight and when I put it in the recipe builder it came up as 12 points?? That is not worth it to me.

  2. I made a version of this for dinner tonight, except I added a little curry seasoning to give it a kick. It really helped it not taste so tangy…yet another recipe I will be using again and again from Laaloosh! This is my go-to site for any recipe idea!

  3. According to my calculations, this whole entire recipe is 8 points. Cornstarch is like. 0.2 points a teaspoon and everything else is 0. Isn't it? So depending on what your serving size is (I know I wouldn't eat half of this) you can figure out your points plus value! Btw, I really enjoyed this dish! Will definitely make it again.. Thanks for this amazing resourceful website. It is much appreciated.

  4. Made this for dinner tonight and it was great! Thanks for this easy recipe I was even able to keep some things out (ginger and corn starch bc my wallet was a little light tonight) and it still tasted wonderful and was very filling. I used a little bit of powder to thicken the sauce and it worked perfect. Thanks again you have some great dishes

  5. Made this twice. Tonight I made it into a wrap with a low point high fiber tortilla. I really enjoyed using cabbage instead of rice. What a great idea! I'll be trying that with other recipes. Thanks for the yummy recipe.

  6. Hi,

    First time reader and this recipe and picture look amazing. My question is WHAT gives you that red color that we associate Sweet & Sour with? Did an ingredient get forgotten from your list? Maybe the photo is not of this exact recipe? Thanks!

    • Believe it or not, that red color is usually related to ketchup that is added in most recipes! The photo that I used is just a photo of a standard sweet and sour chicken recipe, not of the actual dish I cooked. If you like the red color, feel free to add a tbsp of ketchup to your recipe – it won't affect the points value. :)

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