Chicken Star Fruit Carambola Stir Fry
Brighten up your dinner table with this vibrant and flavorful Chicken Star Fruit Carambola Stir Fry, a delicious fusion of sweet, tangy, and savory notes that will tantalize your taste buds. Perfectly seared strips of tender chicken are complemented by the unique tropical tang of ripe star fruit (carambola), while crisp red bell peppers and carrots add a pop of color and crunch. Infused with the aromatic warmth of garlic and ginger, the dish is brought together with a luscious soy-based stir fry sauce lightly sweetened with honey. Ready in just 30 minutes, this quick and easy stir fry is a feast for both the eyes and palate—ideal for busy weeknights or entertaining guests. Serve it over steamed rice or noodles for a wholesome, satisfying meal that showcases the exotic flair of star fruit in every bite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 pieces Star fruit (carambola), ripe and sliced
- 1 piece Red bell pepper, sliced thinly
- 1 piece Carrot, julienned
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 pieces Green onions, sliced
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cut the chicken breast into thin, bite-sized strips and set aside.
In a small bowl, mix together soy sauce, oyster sauce, honey, cornstarch, and water until smooth. This will be the stir fry sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook until lightly browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
Add the red bell pepper, carrot, and star fruit slices to the skillet. Stir fry the vegetables for 3-4 minutes, until slightly tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir fry sauce a quick stir and pour it over the chicken and vegetables.
Toss everything together in the skillet, cooking for an additional 2-3 minutes until the sauce thickens and coats the ingredients evenly.
Remove the skillet from heat. Garnish with green onions and sesame seeds, if desired.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 36.8 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
