Thursday, 8 November 2012

Stir-Fried Minced Chicken With Chayote


1. 500gm of minced chicken (marinate with sunflower oil and sea-salt)
2. 1 chayote (skin peeled and sliced into thin slices)
3. 1/2 bulb of garlic (sliced into thin slices)
4. Sunflower oil
5. Sea-salt


1. Heat a wok/frying pan.

2. Pour about 3 tablespoons of sunflower oil onto the wok/frying pan.

3. Add the garlic to the wok and fry until garlic turns slightly browned.

4. Add the minced chicken and cook until 90% cooked.

5. Break the minced chicken into tiny pieces and add the chayote.

6. Cover the wok/frying pan with a lid for about 5 minutes to until chayote is softened.

7. Add some sea-salt to taste and mix the dish thoroughly.

8. Once the chayote is softened, scoop the dish up onto a serving dish.

9. Serve hot with rice.

Bon appétit!

Sliced into thin slices
Stir-fried chayote dish

*Chayote is low in salicylate.


  1. I've never eaten a chayote before. Heck, I've never seen one! Interesting. What do they taste like?

    1. They taste melon-ish. Crunchy and sweet!