Eggplant with Cashews

Name: Eggplant with Cashews
Yield: 4 ~ 6 people
Cuisine: American
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

Crock Pot Girl 🤡 @CrockpotGirl

#CA2025
Recipe # 35

Crock Pot Girl 🤡 @CrockpotGirl

#CA2025
Recipe # 35

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Ingredients

4 ~ 6 people

2large eggplants (about 3 pounds), peeled, cut into chunks
Vegetable oil
1onion, sliced
1green pepper, sliced
1red pepper, sliced
1/4 teaspoonblack pepper
2 tablespoonsgarlic powder
1 can (14.5 ounce)reduced sodium chicken broth
2 tablespoonssoy sauce
1/4 cupteriyaki sauce
1 poundshredded chicken
1/2 cupraw cashews
Cooked rice

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Steps

1

In a large pot heat some vegetable oil on low heat……
2

Add to your heated oil your eggplant that has been cut into chunks and sauté until eggplant is soft …….
3

Next add in to your eggplant your sliced onion, green pepper, red pepper, black pepper and garlic powder, sauté for several minutes…….
4

Now add in your chicken broth, soy sauce, teriyaki sauce and shredded chicken, bring to a boil, stirring occasionally, until broth has been reduced …….
5

Next add in your raw cashews and cook on low heat for about 10 minutes, stirring occasionally…….
6

Serve with cooked white rice and enjoy 😉!!!!!