Best 6 Chicken Star Fruit Carambola Stir Fry Recipes

CHICKEN STAR FRUIT (CARAMBOLA) STIR FRY

Steps:

• Cut 1 star fruit in half crosswise and squeeze 2 tablespoons juice, using a citrus reamer or juicer; set juice aside. Or just whiz it in a food processor or blender on steroids.
• Dice star fruit halves; set aside.
• Slice remaining 3 star fruit crosswise and set aside.
• Combine 2 tablespoons star fruit juice, chicken, sherry, brown sugar, ginger root, 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 nonstick skillet over medium high heat.
• Add chicken and star fruit; 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.

STAR FRUIT (CARAMBOLA) AND CHICKEN RICE

Steps:

• In a medium pan, heat olive oil. Saute red bell pepper, scallions, garlic and star fruit over medium low heat until tender about 8 minutes.
• Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes.
• In a large cooking pot, combine this mixture with the rice and chicken. Heat until serving temperature about 5 minutes.
• Garnish with coriander.

STAR FRUIT (CARAMBOLA) CHUTNEY

Steps:

• Combine all ingredients in a medium saucepan and stir well.
• Bring to a simmer over medium high heat and cook 25 minutes
• Use your stick blender to make it smooth and simmer until thickened.

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

GRILLED CHICKEN AND STAR FRUIT (CARAMBOLA)

Steps:

• Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside.
• Peel and quarter grapefruit and kiwi.
• Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices.
• Thread fruits on 4 metal skewers.
• Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once.
• During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once.
• While the chicken and fruit are grilling prepare some rice for a great side dish. Or to add even more of the islands to your meal you could use couscous as a great side dish choice.

STAR FRUIT (CARAMBOLA) CHICKEN SALAD

Steps:

• Grill chicken breast, cool and slice into strips.
• Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers and star fruit slices around the greens. Combine the first 8 dressing ingredients in a bowl and slowly whisk in sesame and canola oil.
• Spoon over the top of salad.