Prep Time: 30 Minutes, Cook Time: 25 Minutes, Serve: 4

Ingredients:
1 onion, chopped
1 tablespoon cooking oil
1 head bok choy, chopped
1 tablespoon fish sauce
1 chayote squash, peeled and cut into bite-sized pieces
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1/2 pound spinach
2 cloves garlic, minced
2 (14 ounce) cans chicken broth
3 pounds chicken legs and thighs, rinsed and patted dry
salt and pepper to taste

Method:
Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant.

Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes.

Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more.

Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Notes and Tips:
I use three chayote squashes and usually a box + a can of chicken broth (or sometimes I use 3 cans instead). I haven't used spinach before but baby bok choy or regular bok choy both make this delicious. I use a bit extra on the ginger and 1 large onion to make sure it's fragrant. No need for salt if you're using regular chicken broth. Easy, quick and wholesome! I love cooking from whole foods.

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