If there is one vegetable I keep a good stock of, it would be the pear-shaped gourd, chayote (technically, it is a fruit!). Not only is it relatively cheap, chayote is also a very versatile ingredient. I like to eat it raw in salads, add in soups or stews, and toss into quick stir-fry dishes such as this ginisang sayote with chicken.
I used boneless chicken thigh meat for this recipe but bone-in chicken parts cut into bite-sized pieces works well, too. If you are up for shrimp, you can find the recipe–here. Enjoy!
Ginisang Sayote with Chicken
Author: Lalaine | Kawaling Pinoy
Recipe type: Main Entree
Yield: 4 to 6 Servings
1 tablespoon oil
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1 pound boneless, skinless chicken thigh meat, cut into 1-inch pieces
2 Roma tomatoes, chopped
2 cups water
¼ cup oyster sauce
4 pieces sayote, peeled, cored, quartered and sliced on a bias
salt and pepper to taste
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until limp. Add chicken and cook, stirring occasionally, until lightly browned.
Add tomatoes and cook until softened and release juices. Add water and bring to a boil. Lower heat, cover, and continue to cook until chicken is cooked through.
Add oyster sauce and stir until well-dispersed. Add sayote and cook until tender yet crisp. Season with salt and pepper to taste. Serve hot.