Chicken-Carambola Stir-Fry

Recipe Ingredients

4		Carambolas - (3/4 pound)
1 lb	454g / 16oz	Skinned boned chicken breast
1/4 cup	59ml	Sherry
2 tablespoons	30ml	Brown sugar
2 tablespoons	30ml	Finely chopped peeled gingerroot
1 tablespoon	15ml	Soy sauce
4		Garlic - crushed
3 tablespoons	45ml	Cornstarch
1 teaspoon	5ml	Vegetable oil
1 1/2 cups	355ml	Julienne-cut red bell pepper
1 cup	62g / 2.2oz	Vertically sliced onion
2 teaspoons	10ml	Dark sesame oil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
4 cups	640g / 22oz	Hot cooked rice

Recipe Instructions

Cut 1 carambola in half crosswise, and squeeze 2 tablespoons juice, using a citrus reamer or juicer; set juice aside. Dice carambola halves; set aside. Slice remaining 3 carambolas crosswise, and set aside.

Combine 2 tablespoons carambola juice, chicken, sherry, brown sugar, gingerroot, soy sauce, and garlic in a bowl, and stir well. Cover and chill 30 minutes.

Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Add chicken and carambola; stir-fry 1 minute. Add bell pepper and onion, and stir-fry 3 minutes or until chicken is done. Add reserved marinade, sesame oil, salt, and pepper; stir- fry 1 minute. Serve over rice. Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup rice).

Source:
Cooking Light, March 1995, page 162

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