Chicken-Carambola Stir Fry

Cut 1 carambola in half crosswise, and squeeze 2 T juice, using a citrus reamer or juicer; set aside. Dice caramboal halves; set aside. Slice remaining 3 carambolas crosswise, and set aside. Combine 2 T juice, chicken, sherry, brown sugar, ginger, soy sauce, and garlic in a bowl and stir well. Cover and chill 30 min. Drain chicken, reserving marinade. Sprinkle chicken w cornstarch; toss well to coat. Heat oil in large nonstick skillet over medium high heat. Add chicken and carambola; stir-fry 1 min. Add bell pepper and onion, and stir-fry 3 minor until chicken is done. Add reserved marinade, sesame oil, s&p. Stir fry 1 min. Serve over rice.

Carambola (Star Fruit) 4 about 3/4 lb
Chicken 1 lb skinned, boned breasts in 1/4″ strips
Wine, Sherry 0.25 c
Brown Sugar 2 T
Ginger 2 T finely chopped fresh
Soy Sauce 1 T
Garlic 4 cloves, crushed
Cornstarch 3 T
Vegetable Oil 1 tsp
Peppers, Red 1.5 c julienned
Onion 1 vertically sliced
Sesame Oil 2 tsp dark