Chinese Jamaican stir-fried chicken with chayote from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 133) by Grace Young

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Notes about this recipe

  • ashallen on July 12, 2022

    My favorite bits were the ones that got a bit charred - their slight smokiness added an extra layer of flavor to this pleasant, relatively straightforward stir-fry. After doing some research online, I substituted sriracha sauce for Pickapeppa sauce. Since I've never had the latter, I'm not sure how much this changed the flavor. As the recipe describes, the chayote has a nice crisp-tender texture. This is not a "saucy" stir-fry - rather the sauce glazes the chicken and chayote in a very nice way.

  • Breadcrumbs on January 30, 2011

    p. 133 - This fusion dish had early appeal for me and I was delighted to find some beautiful Chayote at the market this week so this dish was a must. Definitely did not disappoint, we really liked this unique, flavourful chicken. The final dish is so flavourful the Pickapeppa adds a richness that isn’t normally achieved in such a quick cooking process. We really loved this dish. There’s none left! We'll definitely make this again.

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