Chicken-Carambola Stir-Fry

• 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

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

carambolas, chicken breasts, sherry, brown sugar, peeled gingerroot, soy sauce, garlic, cornstarch, vegetable oil, juliennecut red bell pepper, onion, dark sesame oil, salt, pepper, rice

Taken from www.myrecipes.com/recipe/chicken-carambola-stir-fry (may not work)