Lemon Pineapple Chicken Peking Style WW

2
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Weight Watchers International 1977."

Original recipe yields 2 servings
OK
  • SAUCE

Nutritional

  • Serving Size: 1 (552.1 g)
  • Calories 602
  • Total Fat - 9.9 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 260.8 mg
  • Sodium - 861.2 mg
  • Total Carbohydrate - 45 g
  • Dietary Fiber - 6.6 g
  • Sugars - 16.8 g
  • Protein - 80 g
  • Calcium - 88.9 mg
  • Iron - 12 mg
  • Vitamin C - 72.5 mg
  • Thiamin - 0.5 mg

Step 1

Mix soy sauce, bouillon, and garlic together. Smear onto chicken so all the chicken gets coated.

Step 2

Marinate for 15 minutes .

Step 3

Broil chicken, turning once, until done.

Step 4

SAUCE: While chicken is broiling make the sauce.

Step 5

Stir cornstarch into lemon juice, water, and rice vinegar in a sauce pan.

Step 6

Add pineapple chunks, carrots, bell pepper, scallions, and lemon zest. Cook until sauce is thickened.

Step 7

When chicken is broiled, plate; pour sauce over chicken; border with lettuce.

Tips & Variations


No special items needed.

Related

Linky

Oh yum, Dee! This was just as satisfying as Sweet and Sour chicken without the added sugar. We loved it - chicken was nice and moist. I served it with left over rice, not lettuce. Made FYC

review by:
(29 Feb 2020)

artandkitchen

We broiled the chicken cut into cubes in the wooden oven as it was ready to use. I continued with the sauce in a wide skillet, but I used less vinegar and I added dark soy sauce as I lke this sauce more salted (know, it's less healthy but i like it!). I served the sauce over the broiled chicken pieces. The red pepper gave a very nice color and good taste. Thanks a lot for posting this super light but good recipe!

review by:
(4 Sep 2014)