Chicken-Carambola Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Carambolas take the place of pineapple or oranges in this one-dish meal. Ingredients:
4 carambolas (about 3/4 pound) |
1 pound skinned, boned chicken breasts, cut into 1/4-inch-wide strips |
1/4 cup sherry |
2 tablespoons brown sugar |
2 tablespoons finely chopped peeled gingerroot |
1 tablespoon soy sauce |
4 garlic cloves, crushed |
3 tablespoons cornstarch |
1 teaspoon vegetable oil |
1 1/2 cups julienne-cut red bell pepper |
1 cup vertically sliced onion |
2 teaspoons dark sesame oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 cups hot cooked rice |
Directions:
1. 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.
2. 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.
3. Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat.
4. 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.
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