Chicken-Carambola Stir-Fry

Ingredients

• 1.5 cups julienne-cut bell pepper red
• 2 tablespoons brown sugar 
• 4 cups rice hot cooked
• 3 tablespoons cornstarch 
• 2 teaspoons sesame oil dark
• 4  garlic cloves crushed
• 2 tablespoons gingerroot peeled finely chopped
• 1 cup onion vertically sliced
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.3 cup cooking sherry 
• 1 pound skinned cut into 1/4-inch-wide strips
• 1 tablespoon soya sauce 
• 1 teaspoon vegetable oil 
• 0.8 pound carambolas 
• 0.8 pound carambolas 

Equipment

• bowl
• frying pan
• juicer

Directions

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.
4. Sprinkle chicken with cornstarch; toss well to coat.
5. Heat vegetable oil in a large non-stick skillet over medium-high heat.
6. Add chicken and carambola; stir-fry 1 minute.
7. Add bell pepper and onion, and stir-fry 3 minutes or until chicken is done.
8. Add reserved marinade, sesame oil, salt, and pepper; stir-fry 1 minute.
9. Serve over rice.