Simple Savory Mexican Chayote and Chicken Stir-Fry

I wanted something quick after a busy day, so I whipped up this simple chayote and chicken stir-fry. It’s light, comforting, and comes together in no time.

The Story Behind This Recipe

Chayote squash is one of those humble ingredients that doesn’t get much spotlight but adds a pleasant crunch and mild sweetness to dishes. Growing up, my family used it often in stews and sautés, so I figured it was a good fit for a fast stir-fry.

I like using shredded chicken here because it soaks up the sauce well and makes for satisfying bites without being heavy. The seasonings are straightforward: a bit of garlic and onion for aroma, plus tomato and mild chili to hint at classic Mexican flavors without overpowering the veg.

This dish shines when served fresh and hot with a side of warm tortillas or fluffy rice. It’s a nice way to sneak extra veggies onto the table without fuss. Plus, it’s flexible — you can add more spices or swap the chicken for another protein if you like.

The whole meal only takes around 30 minutes from start to finish, which is perfect when you’re juggling a busy evening and want something wholesome without a long wait.

Cuisine: Mexican
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

2 medium chayote squash, peeled and sliced into thin strips
2 cups cooked shredded chicken (rotisserie or leftover works well)
1 small white onion, thinly sliced
2 garlic cloves, minced
1 medium tomato, diced
1 fresh mild chile pepper (like Anaheim), optional, sliced thin
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro leaves for garnish
Lime wedges for serving

Instructions

Step 1. Heat the oil in a large skillet or wok over medium heat.
Step 2. Add the sliced onion and garlic and cook until softened and fragrant, about 2-3 minutes.
Step 3. Add the sliced chayote and chile pepper (if using). Stir-fry for 5-7 minutes until the chayote begins to soften but still has a bit of crunch.
Step 4. Add the diced tomato and cumin. Cook for another 3 minutes, until the tomato starts to break down.
Step 5. Stir in the shredded chicken, mixing well to combine and heat through, about 3-4 minutes.
Step 6. Season with salt and pepper to taste.
Step 7. Remove from heat, garnish with fresh cilantro, and serve with lime wedges.

Tips for Success

If you can’t find fresh chayote, zucchini is a decent substitute.
Use leftover cooked chicken or a rotisserie chicken to save time.
Adjust the heat by omitting the chile or using a spicier pepper depending on your preference.
Serve with warm corn or flour tortillas for a more filling meal.