½ lb or 1 medium chayote, julienned
2 cups water
½ tsp salt
2 TBS canola oil
2 cloves garlic, minced
1 medium yellow onion, sliced
⅓ lb chicken breast, boneless and sliced into bite size pieces
1 cup low sodium chicken broth
1 TBS soy sauce
1 TBS fish sauce
½ lb shrimp (8-10 pcs), peeled and deveined, halved lengthwise
¼ tsp ground black pepper
Kosher salt to taste
CHAYOTE: Remove skin with the use of vegetable peeler. Cut as you would a mango, by slicing the two meaty ends off and discarding the core then julienne the chayote flesh.
Boil 2 cups of water, add ¼ tsp salt and chayote. Blanch for about 3 MINUTES, drain and set aside.
STIR-FRY: Place a nonstick skillet over HIGH heat. Add oil and sauté garlic and onion for 1 to 2 minutes or until soft. Add chicken slices, stir-fry for 2 MINUTES or until browned.
Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 MINUTES or until liquid is reduced to half and chicken is fully cooked and tender.
Put-in the blanched sayote, shrimp, soy sauce and fish sauce. Toss to combine and stir-fry for 1 minute or until shrimp turn pink. Add salt and pepper to taste.
Transfer to a serving bowl and serve over rice.