4 servings (serving size: 1 cup chicken mixture and 1 cup rice)

Carambolas take the place of pineapple or oranges in this one-dish meal.

How to Make It

Step 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.

Step 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.

Step 3

Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat.

Step 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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