Chayote with Chicken, Mushroom & Water Cress

Chayote with Chicken, Mushroom & Water Cress

Recipe yield: Servings for Two to Three

Ingredients:
1 half of boneless skinless chicken breast, sliced
1 bunch of water cress, washed and hard branches removed (Or substitute it with Spinach leaves)
1/2 or 1 whole of a small chayote, peeled and sliced
1 shallot or 1/4 of a med. sized red onion, sliced
1 tsp. garlic powder
1 tsp. Mrs. Dash Original blend or more dashes for final tasting
1/8 tsp. or more ground black pepper
1/8 tsp. or more salt
1 tsp. Olive Oil

Procedure:
1. In a bowl, marinade the sliced chicken seasoned with garlic powder, Mrs. Dash original blend, salt and ground black pepper for about 1 hour or while cutting up vegetables.
2. Heat a skillet and pour Olive oil. Stir-fry the marinated chicken until the color turned to white then sauté onion.
3. Add in the sliced chayote. Cover and simmer for about 2 mins. Add the sliced mushroom. Stir, cover and simmer for 2 mins. Add in the water cress. Cover and simmer for a minute. Stir and give it a final taste. You can add some more Mrs. Dash seasoning or salt and pepper to taste if desired.
4. Place it in a serving platter, serve and enjoy!

Inspired from Jennifer Aranas' Chayote with Mushroom & Water cress, The Filipino American Kitchen Cookbook. Feel free to share and use it for your home cooking.