4 Serves
36 Mins
Prepare the chicken, ginger, onion, and vegetables by chopping them into bite-sized pieces on a cutting board.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
148 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
537 mg / 1,250 mgPotassium
929 mg / 4,700 mgSodium
1209 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat. Sauté the ginger and onion until fragrant.
Add the chicken pieces to the pot and sear until lightly browned. Season with salt and pepper.
Pour in water and bring to a boil. Reduce heat and simmer until the chicken is cooked through.
Add the chayote or green papaya and cook until tender. Stir in the moringa leaves and serve hot.
25
g75
g24
g
