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
- 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
- 1/4 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.