The downside to the Chinese food is that most of it is AWFUL for you. The WW website has this little 'cheat sheet' tool where you can pretty much fix a virtual plate of something and the tool tells you how many points it is. I'll tell you what - sweet and sour chicken never comes out well.
Or does it?
Yes. It does. Here is a recipe that I found on the Food Network. Did a little bit of altering and voila! A not to shabby WW recipe.
Side note - I'm thinking of taking all food pictures this season in front of the tree. I feel like the light works well.
Sweet and Sour Chicken
adapted from Food Network
1/4 cup seasoned rice vinegar
2 tbl reduced sodium soy sauce
2 tbl corn starch
2 tbl apricot preserves
2 tsp canola oil, divided
1 lb chicken tenders (boneless skinless, cut into bite size pieces)
4 cloves of garlic, minced
2 tsp finely grated or minced ginger
1 cup reduced sodium chicken brother
12 oz frozen mixed Asian style vegetables
15 oz water chestnuts, drained and sliced
Combine vinegar, soy sauce, cornstarch, and apricot preserves in a small bowl and whisk until combined. Set aside.
Heat 1 tsp of oil in a large skillet, add chicken and cook until done. Transfer to a plate. Add the remaining tsp of oil, garlic and ginger. Cook until fragrant (about 30 seconds). Add broth and bring to a boil, stirring constantly. Add vegetables and reduce heat to a simmer, cover, and cook until the vegetables are tender crisp (about 5 minutes). Stir in water chestnuts and chicken. Whisk the reserved sauce and add to pan. Simmer, stirring constantly, until sauce is thickened and chicken is warmed through.
Serving size 1/4 of recipe
Points plus 7
Great over brown rice - just be sure to adjust the points plus value!