Chicken and Carambola Stir-Fry Recipe

The Beautiful Caribbean Fruit Carambola - AKA Star Fruit
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The Caribbean Fruit Carambola – AKA Star Fruit

Pemos Restaurant
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

Cooking Method:

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, sauté 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 sauté 1 minute.

Serve immediately over Basmati rice.

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