Wash and pat dry chicken, then cut into 1-2 inch chunks, sprinkle on some salt or seasoning, mix and set aside 10 minutes
Finely chop scallion, separate green and white parts.
Remove skin, seeds, then wash chayote squash and carrot.
Cut into bite size or desired chunks.
Place your pot over medium-high heat. Add 1 Tbsp of oil and stir to coat pot bottom.
Add the white parts of scallion and saute for 3 minutes or until soft.
Add chicken into pot, sit till meat become opaque white on the outside, then pour in chicken broth.
Add carrot chunks, bring to boil then add chayote. Adjust season to taste.
When carrot/chayote is at desired tenderness, add remaining chopped scallion and finely mined cilantro.
Sprinkle some ground pepper and remove from heat.
Serve hot immediately.