1. In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent. 2. Bring to a boil and then simmer for 45 - 50 minutes. 3. Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy. 4. Stir in the bok choy if using. 5. Serve hot or on top of cooked jasmine rice. 6. CROCK POT METHOD: 7. Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot. 8. Cook on low for 6 hours or high for 3 hours. 9. Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender. 10. Serve hot or on top of cooked jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
