This Chicken Pepper Steak is ZERO WW (Weight Watchers) Freestyle points!!
Of course that doesn’t include the rice, just the chicken pepper steak. Instead of regular rice you could use cauliflower rice and it would be zero points.
I made this Chicken Pepper Steak in the Instant Pot, but it can easily be made in the slow cooker.
I used to be obsessed with my slow cooker, but now I prefer my Instant Pot. I like that it doesn’t take a lot of time and I think it’s easier to clean.
Don’t get me wrong, I sill use my slow cooker. It’s perfect for times when you’re going to be gone all day and want to come home to dinner waiting for you.
This recipe is really easy to throw together. I sliced up a pound of chicken breast and put that in the Instant Pot with the beef broth, soy sauce, garlic, ginger and onions.
I cooked that on high pressure for 10 minutes, then I let the pressure naturally release. I think that makes the chicken perfect. It’s so soft you can cut it with your fork.
I did not cook the peppers with the chicken because I didn’t want them to be mushy. Instead I waited until the chicken was done cooking then turned the Instant Pot to saute and added the peppers.
The peppers cooked for 5 minutes. I like them to have a little bit of crunch to them.
The only thing left to do was to add my cornstarch (mixed with water) and let it cook for 2 minutes, until the sauce had thickened.
Yield: 4 servings (0 points per serving for blue and purple, 3 points for green)
- 1 lb. boneless, skinless chicken breast
- 2 cups beef broth
- 1/4 cup reduced-sodium soy sauce
- 1 clove of garlic, minced
- 1/2 teaspoon ginger, minced
- 1 onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 tablespoon cornstarch
Cut the chicken into thin strips. Add to the Instant Pot with the beef broth, soy sauce, onions, garlic and ginger.
Close and lock the lid. Make sure the steam lever is set to seal. Set to manual high pressure for 10 minutes.
Allow the pressure to release naturally.
Add in the green and red peppers. Set the Instant Pot to saute. Let the peppers cook for 5 minutes.
Mix the cornstarch with 2 tablespoons of water, then add to the Instant Pot. Let cook 2 more minutes, while stirring occasionally.
Cut the chicken into thin strips. Add to the slow cooker with the beef broth, soy sauce, onions, garlic and ginger.
Cover and cook on low 4 hours.
Add the peppers to the slow cooker.
Mix the cornstarch with 2 tablespoons of water, then add it to the slow cooker.
Turn the slow cooker on high, cover and cook for 30 minutes.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!