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Chicken And Carambola (Star Fruit) Stir-Fry
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- #83989
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 carambolas, sliced crosswise
1 carambola, halved, juiced then diced
2 tablespoons fresh carambola juice
1 pound skinned, boned chicken breasts, cut into 1/4-inch-wide strips
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons peeled, minced ginger root
1 tablespoon low-sodium soy sauce
4 cloves garlic, crushed
3 tablespoons cornstarch
1 teaspoon vegetable oil
1 1/2 cup julienne-cut red bell pepper
1 cup vertically sliced onion
2 teaspoons dark sesame oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups cooked rice (cooked without salt or fat)
directions
Combine carambola juice, chicken, sherry, brown sugar, ginger root, soy sauce and garlic in a bowl, stirring well. Cover and marinate in refrigerator for 30 minutes.
Drain chicken, reserving marinade. Sprinkle chicken with cornstarch and toss well to coat.
Heat vegetable oil in a wok or large nonstick skillet at medium-high (375 degrees F) until hot. Add chicken and carambola. Stir-fry for 1 minute. Add sweet red pepper and onion, and stir-fry for 3 minutes or until chicken is done.
Add reserved marinade, sesame oil, salt and pepper. Stir-fry for 1 minute. Spoon chicken mixture over rice to serve.
added by
Pearlie
nutrition data
Nutritional data has not been calculated yet.
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