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

Gallery

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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; protein 31.4g 63% DV; carbohydrates 14.5g 5% DV; fat 70.5g 108% DV; cholesterol 120.6mg 40% DV; sodium 493mg 20% DV. Full Nutrition

Reviews (1)

Read More Reviews
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)