This recipe originally came from somewhere but I’ve adapted it so much I have no idea where it started. It’s one of my favorites and I make it often. Nutrition counts will vary depending on some of your choices.
2.5 lbs boneless, skinless chicken breasts or thighs, cubed in large chunks
3/4 C. soy sauce (I use reduced sodium)
1/3 C. rice vinegar (or cider vinegar)
3/4 C. loosely packed brown sugar (or 1/3 C.+2 Tb. Truvia brown sugar)
2 cloves garlic, minced
Spray crockpot with cooking spray. Add cubed chicken. Combine other ingredients and pour over chicken. Cook on High for 3 hours. Then:
1-2 green peppers, cut into large chunks
1 large onion, cut into large pieces
1 can pineapple chunks, drained
1 can sliced water chestnuts, drained
Up to 1/4 C. cornstarch
Cashew nuts (optional – I usually leave out to reduce calories)
Steam veggies with water in microwqve for 3 minutes; drain. Add pineapple, water chestnuts, and veggies to crockpot and stir. Add cashews if desired. Recover and cook on Low for one hour.
Remove some liquid from the pot and mix with cornstarch in separate bowl. I remove about 1/3C. of liquid to a measuring cup and use smalll whip to combine thoroughly until there are no umps. Pour into crockpot, stir, and heat until sauce thickenes. Start with a smaller amount of cornstarch to see how thick it get. If you want thicker, repeat step.
Serve over rice. I usually use 1/3 C. rice with 1 C. chicken. Makes 6-7 servings, depending on how many veggies you use. Freezes well.