- Prep time: 20 minutes
- Cooking time: 25 minutes
- Servings: 6
Ingredients
- 1 tablespoon cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
- 1 tablespoon fish sauce
- 3 pounds chicken legs and thighs, rinsed and patted dry
- 2 (14 ounce) cans chicken broth
- 1 chayote squash, peeled and cut into bite-sized pieces
- salt and pepper to taste
- 1 head bok choy, chopped
- ½ pound spinach
Directions
- Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant.
- Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes.
- Pour the chicken broth over the mixture and cook another 5 minutes.
- Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more.
- Season with salt and pepper.
- Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
Nutrition Information
Calories per serving-509; Servings per container-2; Protein-48.7g; Total Fat-31.7g; Saturated Fat-8.7g; Cholesterol-191mg; Total Carbohydrate-9.2g; Fiber-3g; Sodium-956mg; Calcium-242mg; Iron-5mg; Potassium-735mg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2000 calories a day is used for general nutrition advice