Getting a healthy, quick meal on the table that kids will actually eat can feel like mission impossible some days. If you’re looking for an easy, kid-friendly recipe with an Asian twist, you’re in the right place.
This dish is simple to make, nutritious, and bursting with flavour—without requiring any fancy ingredients or hours in the kitchen. Even your pickiest eaters will clean their plates (and might just ask for seconds!).
It’s the perfect comfort food on cold days, even for busy weeknights or when you’re too tired to order takeout again, this recipe is a real lifesaver. Now, let’s get cooking!
Ingredients:
250g chicken parts (cut into bite-sized pieces, blanched for 8 minutes to remove impurities then rinse)
1 medium chayote squash (peel and cut into think matchsticks)
4-6 green onions (cut into 1-inch segments)
1 tablespoon cooking oil
1 shallot (peel and slice thin)
2 garlic cloves (peel and slice thin)
800ml water
2 teaspoons all-natural Ikan Bilis seasoning
1/4 teaspoon ground black pepper
*1 teaspoon salt
*2 teaspoons fish sauce
*1 teaspoon sugar
Step-by-Step Instructions:
Step 1:
In a medium pot, add oil and heat on high. Add whites of green onions, shallots and garlic. Fry until fragrant (about 30 seconds).
Step 2:
Add blanched chicken parts and stir fry till they are slightly browned.
Step 3:
Add water. Bring the pot to a slow simmer and cook for 30 minutes. Skim off the impurities at the top, if needed.
Step 4:
Add chayote squash. Cook for an additional 8 minutes until squash is tender.
Step 5:
Season to taste with Ikan Bilis seasoning, *salt, *fish sauce and *sugar.
Step 6:
Garnish with remaining green onions and a sprinkle of ground black pepper.
Serving Suggestions:
Serve with rice or noodles, adding on more protein (like a sunny side up) or veggies at the side.
Chayote Chicken Soup
Recipe by
Servings
4 servings
Prep time
10 min
Cooking time
45 min
Calories
325 kcal
This quick and nutritious dish is packed with flavour—no fancy ingredients or hours in the kitchen needed! Even the fussiest eaters will love it (and may ask for seconds). Perfect for chilly days, busy weeknights, or when takeaway isn’t an option. Let’s get cooking!
Ingredients
- 250g chicken parts (cut into bite-sized pieces, blanched for 8 minutes to remove impurities then rinse)
- 1 medium chayote squash (peel and cut into think matchsticks)
- 4-6 green onions (cut into 1-inch segments)
- 1 tablespoon cooking oil
- 1 shallot (peel and slice thin)
- 2 garlic cloves (peel and slice thin)
- 800ml water
- 2 teaspoons all-natural Ikan Bilis seasoning
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt*
- 2 teaspoons fish sauce*
- 1 teaspoon sugar*
Directions
- In a medium pot, add oil and heat on high. Add whites of green onions, shallots and garlic. Fry until fragrant (about 30 seconds).
- Add blanched chicken parts and stir fry till they are slightly browned.
- Add water. Bring the pot to a slow simmer and cook for 30 minutes. Skim off the impurities at the top, if needed.
- Add chayote squash. Cook for an additional 8 minutes until squash is tender.
- Season to taste with Ikan Bilis seasoning, *salt, *fish sauce and *sugar.
- Garnish with remaining green onions and a sprinkle of ground black pepper.
Notes
Feel free to omit any seasonings that you don’t feel comfortable to use in your kitchen, especially those marked with asterisks. Serve with rice or noodles, adding on more protein (like a sunny side up) or veggies at the side.
Chopsticks and Crayons 
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