Servings: 3

1.5 lbs or 24 oz raw chicken breasts, cut into 1 inch pieces 1.5 lbs or 24 oz raw chicken breasts, cut into 1 inch pieces
¼ cup lite soy sauce ¼ cup lite soy sauce
2 tbsp reduced sugar ketchup 2 tbsp reduced sugar ketchup
2 tbsp rice wine vinegar 2 tbsp rice wine vinegar
1 packet of stevia or sweetener of choice 1 packet of stevia or sweetener of choice
1 tsp minced garlic 1 tsp minced garlic
¼ tsp ground ginger ¼ tsp ground ginger
 
Garnish: subheading: Garnish:
1 ounce cashews, chopped 1 ounce cashews, chopped
Sliced green onions ~ optional but subtract from your Greens if using Sliced green onions ~ optional but subtract from your Greens if using

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 min.
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 chicken.
Gently toss chicken with sauce to coat.
Cook on LOW for 2 ½ 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.
If you want the chicken to be shredded in texture, you can use whole raw chicken breasts and cook on HIGH for 4 hours or LOW for 8 hours. Then shred the chicken with a fork after cooking.
Garnish with ⅓ ounce of chopped cashews and sliced green onions per serving.
Serve immediately. Enjoy!
*Add 3 Greens to complete your Lean and Green meal. 1 ½ cups of grated cauliflower or 1 ½ cups of steamed tri -color cabbage are great options!