This is a Filipino dish recipe that my mother taught me and I'd like to share with you. Enjoy.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat vegetable oil in a large skillet over medium-high heat; cook and stir onions, lemon grass, ginger, and garlic until tender, about 5 minutes. Add chicken and fry until lightly browned, about 10 minutes, turning occasionally.

    Advertisement
  • Pour coconut water into skillet and stir in chayote squash. Season with fish sauce. Continue to simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes more.

Nutrition Facts

820 calories; 70.5 g total fat; 121 mg cholesterol; 493 mg sodium. 14.5 g carbohydrates; 31.4 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/05/2013
This soup is delicious and filling. I added a bit more squash along with cayenne pepper soy sauce and red pepper flakes to spice it up. yummy if you want to volumize try adding chopped kale when you add the squash!! Thumbs up to Beatriz's mom!!! Read More
(6)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/05/2013
This soup is delicious and filling. I added a bit more squash along with cayenne pepper soy sauce and red pepper flakes to spice it up. yummy if you want to volumize try adding chopped kale when you add the squash!! Thumbs up to Beatriz's mom!!! Read More
(6)
Rating: 4 stars
06/05/2013
This soup is delicious and filling. I added a bit more squash along with cayenne pepper soy sauce and red pepper flakes to spice it up. yummy if you want to volumize try adding chopped kale when you add the squash!! Thumbs up to Beatriz's mom!!! Read More
(6)