Stir Fry Chicken with Chayote

Chayote pronounced [chah-YOH-teh].  It is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. It's bears fruit all the time regardless of season.

There are many names for this plant.  It’s called sangop-sangop by the KadazanDusun people who live in the mountainous area of Sabah and it’s grows abundantly without any fertilizer and pesticide.   We have many recipe of this and one of it is the stir fry chicken with chayote which I have been eating since my childhood.

  

Actually this is my second post for chayote. My first chayote recipe is also the first post for this blog.
 

Stir Fry Chicken with Chayote
(Sangop-sangop miampai Manuk)
Ingredients:

1. 1 chicken thigh
2. 1 chayote
3. 1 medium carrot
4. 1 clove garlic, minced
5. 1 shallot, minced
6. 1inc ginger, sliced
7. 1/2cup of water

Seasoning:

1. 2tbsp dark soy sauce
2. 1tbsp light soy sauce
3. 1tbsp oyster sauce
4. 1tsp sugar
5. 1tsp sesame oil 
6. Dissolved corn flour  

Method:

• Clean and cut chicken into medium section.
• Peel off chayote and carrot skin and cut into julienne slice.
• Heat up oil in a pre-heated wok and saute minced ingredients and sliced ginger until fragrant.  Add in chicken thigh and cook in medium heat for 8 minutes.
• Add in all seasoning ingredient except the sesame oil and the dissolved corn flour.  Stir until well combined.
• Add in Chayote and carrot followed by half cup of water.  Simmer for 5 minutes or until the chayote are tenderize.
• Thicken the gravy with the dissolved corn flour. Sprinkle sesame oil and done.
• Serve hot.