Chicken-Carambola Stir-Fry Recipe

Name: Chicken-Carambola Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1167

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken-Carambola Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Carambola Stir-Fry

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