Eggplant with Cashews

Ingredients

• 2 large eggplants (about 3 pounds), peeled, cut into chunks
• Vegetable oil
• 1 onion, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1/4 teaspoon black pepper
• 2 tablespoons garlic powder
• 1 can (14.5 ounce) reduced sodium chicken broth
• 2 tablespoons soy sauce
• 1/4 cup teriyaki sauce
• 1 pound shredded chicken
• 1/2 cup raw cashews
• Cooked rice

Steps

1. Set a large pot over low heat and heat some vegetable oil in it.
2. Put the eggplant chunks in the hot oil and sauté them until soft.
3. Add the sliced onion, green pepper, red pepper, black pepper and garlic powder to the eggplant. Sauté for several minutes.
4. Add the chicken broth, soy sauce, teriyaki sauce and shredded chicken. Bring it to a boil and cook until the broth reduces, stirring occasionally.
5. Add the raw cashews and cook over low heat for about 10 minutes, stirring now and then.
6. Serve the eggplant alongside cooked white rice and enjoy.