1 tablespoon garlic, finely minced
1 tablespoon ginger root, finely minced
1 onion, chopped
2 Florida carambolas, sliced thick
1 tablespoon soy sauce
¼ cup Florida orange juice
1 teaspoon smoked sesame oil
½ cup Florida pecan halves (optional)
Place chicken pieces, soy sauce, sherry and lemon juice into a covered bowl and refrigerate for one hour.
Remove chicken and strain, reserving marinade. In a hot skillet or wok, add oil, garlic and ginger and toss. Add chicken and onion and stir fry for 2 - 3 minutes. Add carambolas, and stir in soy sauce, orange juice, smoked sesame oil, pecans if desired and reserved marinade. Cover and cook for 1 - 2 minutes.
Remove to serving dish and serve with rice.
Yield: 4 servings