Chinese food lovers, you are in for a treat today! This Light Sesame Chicken Recipe is absolutely amazing, and yet still low in Points.

It’s a quick and easy Weight Watchers chicken recipe that works great over some brown rice or noodles. I ate mine with just some steamed vegetables as I was nearing the end of my Daily Points allowance. But this dish is incredibly flavorful and light, and a much healthier alternative to the sesame chicken you’d find at your favorite Chinese food restaurant.

Feel free to play around with the vinegar and/or sugar if you want it sweeter or more tangy, it’s really pretty hard to mess this recipe up. If you love Chinese food but don’t want all the extra calories, fat and Points that come with it, then this Light Sesame Chicken Recipe is a must try.

light sesame chicken


A healthy and delicious low Points version of Sesame Chicken that is sure to have all Weight Watchers jumping for joy. Save money and Points by making this popular Chinese dish at home instead of at a restaurant.
3.7 from 10 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6 servings
Calories 247 kcal


  • 2 lbs boneless skinless chicken breasts (cut into bite sized pieces)
  • 1/4 cup whole wheat flour
  • 1 tsp black pepper
  • 1 tbsp toasted sesame oil
  • 1/3 cup reduced sodium soy sauce
  • 1 tbsp brown sugar
  • 4 garlic cloves (minced)
  • 1/4 cup rice vinegar
  • 1/2 cup fat free chicken broth
  • 1 tbsp toasted sesame seeds


  • Preheat oven to 400 degrees.
  • In a small bowl, combine flour and pepper. Toss chicken pieces in mixture until they are all evenly coated with flour.
  • Preheat a medium sized non-stick, oven-safe skillet and spray with non-fat cooking spray. Place chicken in pan, and cook until seared on each side, about 2-3 minutes per side.
  • In a small bowl whisk together the soy sauce, vinegar, chicken broth, sesame oil, brown sugar, and garlic.
  • Pour mixture into the seared chicken, and toss around a bit to mix. Place entire skillet into oven, and cook for about 20 minutes. Let cool about 5 minutes. Toss with sesame seeds and serve.


Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 2 Points*
*based only ingredients with an SP Freestyle value 


Calories: 247 kcalCarbohydrates: 8 gProtein: 34.2 gFat: 7 gSaturated Fat: 0.5 gCholesterol: 97 mgSodium: 614 mgPotassium: 629 mgFiber: 0.6 gSugar: 1.8 gCalcium: 30 mgIron: 1.4 mg


  1. This recipe was DELICIOUS, and so easy to make! My husband loved it and couldn’t believe it was Weight Watchers friendly! I only used 1lb of chicken since I only needed to cook for 2. I kept everything else the same and it turned out fantastic. This is definitely making it into my weekly rotation. :)

  2. Made this tonight. Really liked it, except I think next time I’ll cut the vinegar in half and add more chicken broth. And maybe just a touch more brown sugar.

  3. I just tried this for the first time last night and it was so quick and easy! It was a lightly too “tangy” for my family, but with a little teriyaki sauce added, they all loved it. I will definitely be making this again, but with about half the vinegar. Thanks for the great healthy recipe though! :)

  4. Just made this for dinner tonight, and it was GREAT! I split the recipe in half for just the two of us and it was perfect. I served it over steamed broccoli for myself and rice for hubby. He loved it too! Thank you for such a great recipe, we will be having this again! (I did transfer mine to a 8×8 baking dish because I didn’t trust putting my skillet in the oven, but it was super easy to do and it worked out fine).

  5. Anne-ashley

    I absolutely love this recipe, it is my go to for when I am craving chinese! Looooveeee it

  6. Shontele Turner

    Any way this can be done in the slow cooker?

  7. To Stacey: Wrap the pan handle in tin foil and put it in the oven. I do it all the time:)

  8. We don’t have a pan that can go into the oven… could I put it in a baking dish after the chicken is seared?

  9. Making this tonight. Exactly what I’ve been craving! Thanks!