Carambolas take the place of pineapple or oranges in this one-dish meal.
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
How to Make It
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.