By Wendy Zitzman
If you are looking for a healthy knockoff version of the popular Chinese fast food, Sweet and Sour Chicken, well you came to the right blog today!
This Baked Sweet and Sour Chicken recipe has just 2.5g of fat per serving which is a lot less than the kind you’d buy at a Chinese restaurant. But the taste is fantastic, and it truly tastes just as good as the full fat version.
It’s really easy to make and doesn’t require a lot of ingredients, so it’s a great idea for a delicious dinner recipe if you need a meal in a pinch. I love love LOVE sweet and sour chicken, so I was very hesitant to believe that a baked version would taste just as good, but I was very pleasantly surprised…it truly was DELICIOUS!
If you love Chinese fast food recipes, this one is an absolute must try.
Enjoy!
Baked Sweet and Sour Chicken Recipe
This amazingly delicious Baked Sweet and Sour Chicken Recipe tastes just like the kind that you'd get at your favorite Chinese fast food restaurant, but this light sweet and sour chicken has just 2.5g fat per serving.
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Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Servings 4
Calories 335 kcal
Equipment
1 Oven
1 Skillet
Ingredients
- 1 lb boneless skinless chicken breasts - cut into bite sized pieces
- 1 cup cornstarch
- ½ cup liquid egg substitute - like Egg Beaters
- ⅓ cup sugar
- ½ cup white vinegar
- 4 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp garlic powder
- Salt and pepper
Instructions
Preheat oven to 325 degrees.
Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the liquid egg substitute.
Spray a large skillet with non-fat cooking spray and set over medium high heat. Cook chicken until browned but not cooked through.
Spray 9x13 baking dish with the non-fat cooking spray and place the chicken in it.
Mix the remaining ingredients in a bowl with a whisk and then pour evenly over the chicken.
Bake for one hour and turn the chicken every 15-20 minutes.
Nutrition
Serving: 1 cupCalories: 335 kcal (17%)Carbohydrates: 42 g (14%)Protein: 27 g (54%)Fat: 2.5 g (4%)
Course: Main Course Recipes
Cuisine: Chinese Recipes
Diet: Low Fat Recipes
Cooking Method: Baking Recipes
Main Ingredient: Chicken Breast Recipes
Tried this recipe?Let me know how it was!
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AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness.Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.
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14 Comments
Bridget6 years ago
OMG, This recipe was everything. The chicken was moist but firm and I served it with Trader Joe’s cauliflower fried rice and of course lots of soy sauce. Thanks for sharing.
Tara9 years ago
My chicken stewed in liquid. Should the sauce only sit on top of the chicken, or should the chicken cook in it? Was my oven too low? Any idea what I might have done wrong.? Thanks
golfette1310 years ago
I have made this twice and it is absolutely delicious. I passed the recipe on to a few people and everyone LOVED it.
Arlene11 years ago
So, what did we do wrong. This turned out terrible. Are you REALLY supposed to use 1 cup of cornstarch. What a gloppy solid mess of ick! Help…
Arlene11 years ago
Ok, figured out what happened, we missed a very important part of the recipe. Will try again
Sarah11 years ago
Found you on Pinterest. This looks great! Need some inspiration just to not gain until my annual New Year’s motivation kicks in. :)
jcmbajsyd12 years ago
This turned out really good! Though we had to double the ‘sauce’ recipe to pour over the chicken with 5 minutes left to bake because it seemed too dry. Maybe that was because we had slightly over one pound of chicken? This added a few more WW+ points per serving. Regardless, it turned out pretty good and easy to make. We steamed up some brown rice and broccoli for a satisfying and healthy 13-14 WW+ point dish altogether. One more thing: Step 2 above was worded strangely, so the chicken was submerged in egg white before the corn starch and seemed to work..
L E Lipsky12 years ago
Any chance I can use apple cider vinegar instead ofwhirw vinegar?
laaloosh12 years ago
Yes, it shouldn’t make much of a difference.
Cora12 years ago
Anybody know if this is 8 points for JUST the chicken or if it’s 8 points for the chicken and the rice together? Or would it be 12 points with the chicken and the rice? Thanks!
Jennie12 years ago
we loved this!! made the fried rice with it… so yummy!! thanks!!
christa12 years ago
If I use egg whites instead of egg substitute, will it change the points?
laaloosh12 years ago
No, since the liquid egg substitute is almost the same in nutritional information.
dvlndskyz12 years ago
I didn’t care too much for the texture but the flavor was pretty awesome. My hubby (who is VERY picky) really enjoyed this dish!
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