Chicken Tinola

1 tsp thinly sliced ginger
2 tsp crushed chunks of garlic
6 chicken tenders
1/2 tsp soy sauce or fish sauce
1 chayote, sliced in 1-inch chunks
1 1/2 cups water
salt
fresh ground pepper

Heat olive oil in pan in medium heat. Saute ginger and garlic for
30 seconds, or until the garlic corners turn golden brown.

Lay chicken tenders in the pan. Cook for 3-5 minutes each side,
depending on the thickness of the meat. Sprinkle some salt and
ground pepper.

Add soy sauce and water. Allow to boil. Then add chayote. Cover for
7-10 minutes, or until chayote is cooked and tender. Use a fork to
test for chayote doneness. It will feel like sticking the fork into
a slice of ripe canteloupe. Turn off the heat.

Add salt, soy sauce or fish sauce to taste

Serve with rice.