The Caribbean Fruit Carambola – AKA Star Fruit
Nevis, West Indies
June 27, 2009
Chicken and Carambola Stir-Fry Recipe
4 Carambola (Star Fruits)
1 Pound boneless, skinless Chicken breast cut into 1/4″ strips
¼ Cup dry sherry (NOT cooking sherry)
2 Tablespoons Cane sugar
2 Tablespoons freshly grated Ginger
1 Tablespoon dark soy sauce
4 Freshly minced garlic cloves
3 Tablespoons cornstarch or arrowroot
1 Teaspoon peanut oil
2 Medium Red bell peppers cut into thin strips
1 Large white onion thinly sliced into rings
2 Teaspoons dark sesame oil
¼ Teaspoon Kosher or Sea salt
1 Scotch bonnet pepper (Habanero can substitute
4 cups Cooked Basmati rice
Cut 1 Carambola in half crosswise, and squeeze 2 tablespoons juice, set juice aside. Dice into ¼ chunks.
Slice the remaining 3 Carambola fruits crosswise, and set aside.
Combine 2 tablespoons Carambola juice, chicken, sherry, cane sugar, ginger, soy sauce, and garlic in a bowl, and combine well.
Cover and marinade for 30 minutes in refrigerator.
Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat.
Heat peanut oil in a large non-stick skillet over medium-high heat. Add chicken and Carambola, sautÃ© 1 minute.
Add red pepper and onion, and stir-fry 3 minutes or until chicken is done. Add reserved marinade, sesame oil, salt, and pepper, and continue to sautÃ© 1 minute.
Serve immediately over Basmati rice.