CHICKEN AND STAR FRUIT – December 7 – Root Vegetables and Exotic Fruits Month

Serves 4


  • 1 pound boneless chicken breast, cut into ¾ inch pieces
  • ½ pound boneless chicken thighs, cut into ¾ inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons plus 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1-inch ginger, peeled and minced
  • ½ yellow onion, diced
  • 2 star fruit, peeled and cut into ½ inch slices
  • ¼ cup orange juice
  • 1 tablespoon sesame oil
  • ½ cup pecan halves


  1. In a large glass bowl, combine the chicken, soy sauce, and lemon juice.  Cover with plastic wrap and refrigerate for 1 hour, tossing occasionally.
  2. In a skillet, over medium heat, add the oil, garlic, ginger, and onion.  Cook for 3 minutes.
  3. Using a slotted spoon remove the chicken and add to the skillet.  Cook for 5-6 minutes tossing frequently, until the chicken is browned.  
  4. Add the liquid the chicken was in, star fruit, orange juice, sesame oil, and pecans.
  5. Reduce the heat to medium-low and cover and simmer until the chicken is cooked through about 2-5 minutes.
  6. Serve

Tomorrow: December is Quince and Watermelon Month. Tomorrow’s recipe will include Quince

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