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Categories:
carambolas chicken breasts sherry brown sugar peeled gingerroot soy sauce garlic cornstarch vegetable oil julienne-cut red bell pepper onion dark sesame oil salt pepper rice
Viewed: 53 - Published at: 5 years agoIngredients
- 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
Method
- 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.
