Ginisang Sayote with Chicken

Ginisang Sayote with Chicken is easy to make and budget-friendly, too. Flavored with tomatoes and oyster sauce, this vegetable dish is delicious as it is nutritious. Perfect with hot steamed rice paired with fried or grilled fish!

Table Of Contents

  • How to prepare chayote
  • Cooking tips
  • How to serve and store
  • More vegetable recipes
  • Ginisang Sayote with Chicken
  • Did You Make This?

Not only is it relatively cheap, but it’s also a very versatile ingredient. I like to eat it raw in salads, add in soups or stews, and toss it into quick stir-fry dishes like this ginisang sayote with chicken.

How to prepare chayote

Do you know the seed and skin of the chayote are edible? You can leave them on if you like or follow the steps below.

  1. Cut about half an inch off the chayote to release the sap.
  2. Rub the sliced top on the cut part of the chayote in a circular motion for about 30 seconds. The transparent sap/liquid will turn into a white, foam-like consistency. This process will remove the stickiness of the squash, and it will be easier to peel and slice without leaving a gooey, sticky resin on your hands which can be irritating to the skin.

Cooking Tips

  • This recipe uses chicken thigh fillets as they’re more flavorful and do not dry out easily as chicken breasts. You can also use bone-in chicken parts cut into bite-sized pieces.
  • Aside from chicken, the dish also works well with other types of protein. You can use ground pork, diced beef, or shrimp.

How to serve and store

  • Ginisang sayote with chicken is a tasty main dish paired with steamed rice and fried or grilled fish.
  • Store leftovers in an airtight container and refrigerate for up to 3 days. This dish doesn’t freeze well as the chayote turns mushy when frozen and thawed.

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