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1 1/2 lbs or 24 Oz Raw Chicken Breasts, Cut into 1 Inch Pieces
1/4 Cup Lite Soy Sauce
2 Tablespoon Reduced Sugar Ketchup
2 Tablespoon Rice Wine Vinegar
1 Packet of Stevia or Sweetener of Choice
1 Teaspoon Garlic, Minced
1/4 Teaspoon Ginger, Ground
1 Ounce Cashews, Chopped
Sliced Green Onions (optional)
Spray a non-stick skillet with cooking spray and season chicken with salt and pepper, if desired. Brown chicken in skillet, stirring occasionally for about 3 to 4 minutes. It will continue to cook in the slow cooker. Add chicken to the slow cooker. Make the sauce. Combine soy sauce, ketchup, vinegar, sweetener of choice, garlic, and ginger in a small bowl. Pour the sauce over the chicken. Gently toss chicken with sauce to coat. Cook on low for 2.5 to 3 hours. Since the chicken is browned in the skillet first, it doesn't need a lot of time in the slow cooker. This method results in moist cubed chunks of chicken. Garnish with 1/3 ounce of chopped cashews and sliced green onions per serving. Serve immediately. Enjoy.
Research has linked nut-rich diets to greater weight loss and overall lower body weights than nut-free diets. Cashews are a delicious, healthy snack to have when you are hungry.