
Stir-fried chayote and chicken on rice
Crisp, sweet and inexpensive chayote cut into strips and stir-fried with chicken and carrot — clean-tasting and good with rice.
- 25 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Qi-stagnation types are prone to low moods, a tight chest and frequent sighing, and the muggy heat of Grain Buds makes irritability worse. Chayote regulates qi and soothes the liver, chicken boosts qi and carrot strengthens the spleen; light and crisp, it leaves you comfortable rather than bloated.
Method
Prep 15 min · Cook 10 min- 1Mix the chicken with the soy sauce and cornflour and leave for 10 minutes.
- 2Peel and halve the chayotes, remove the seed and cut into strips; cut the carrot into strips.
- 3Stir-fry the chicken in hot oil until it turns white and set aside.
- 4Add more oil, fry the ginger and garlic, then the chayote and carrot for 3 minutes. Return the chicken, season with salt, toss and serve with rice.
Chef's tips
- Chayote releases a sticky sap when peeled, so wear gloves or peel it under water.
The TCM view
Chayote is sweet and cool, regulating qi, harmonising the middle and soothing the liver. Chicken is sweet and warm, warming the middle and boosting qi; carrot is sweet and neutral, strengthening the spleen and aiding digestion; ginger settles the stomach. Together they soothe the liver, regulate qi and harmonise the spleen and stomach.



