Ingredients:
- 4 carambolas (about 3/4 lb)
- 2 tbsp finely chopped peeled gingerroot
- 1 1/2 cups julienne-cut red bell pepper
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.02 Kcal (1976 kJ) | ||
| Calories from fat | 121.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 21% | |
|---|---|---|---|
| Cholesterol | 65.22mg | 22% | |
| Sodium | 567.42mg | 24% | |
| Potassium | 349.87mg | 7% | |
| Total Carbs | 54.46g | 18% | |
| Sugars | 10.97g | 44% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 28.45g | 57% | |
| Vitamin C | 31.9mg | 53% | |
| Iron | 1.8mg | 10% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 110.26 Kcal (462 kJ) | ||
| Calories from fat | 28.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 21% | |
|---|---|---|---|
| Cholesterol | 15.23mg | 22% | |
| Sodium | 132.55mg | 24% | |
| Potassium | 81.73mg | 7% | |
| Total Carbs | 12.72g | 18% | |
| Sugars | 2.56g | 44% | |
| Dietary Fiber | 1.54g | 26% | |
| Protein | 6.65g | 57% | |
| Vitamin C | 7.4mg | 53% | |
| Iron | 0.4mg | 10% | |
| Calcium | 5.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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