- Yield: 6 servings
- Prep Time: 30 minutes
Chicken’n stars rice
An easy and fast family dinner shines with starfruit. This recipe is really about the starfruit sauce that's flexible enough to be added to noodles or rice. It also works as a topping for meat or poultry. This recipe takes advantage of packages of microwave rice and precooked chicken to save you time.
Once tried, you'll make it your own recipe, adding whatever veggies are in the house. But I'm betting you'll always add the starfruit, as it makes the dish shine.
- 3 Florida starfruit, medium-sized
- 2 tbs olive oil
- 1 red bell pepper, deseeded and diced
- 5 scallions, sliced thin
- 1 clove garlic, minced
- 3/4 cup heavy whipping cream
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp paprika
- 2 8.5 oz pkgs microwavable balsamic rice
- 2 9 oz pkgs precooked chicken breasts, chopped
With a vegetable peeler, trim the points of the starfruit. Slice into thin slices, discarding the seeds. Set aside.
In a large wok over medium-high heat, add the olive oil. Heat for 2 minutes.
Turn down the heat to medium-low. Add the red bell pepper, scallions, garlic, and starfruit and cook for 6 to 8 minutes.
Stir in the heavy cream, salt, pepper, and paprika. Add the pre-cooked chicken. Simmer for 10 minutes, stirring occasionally.
Meanwhile, microwave the rice according to the directions on the package. When done, add to the wok and toss to combine.
Serve warm or let cool and serve; can be stored in the refrigerator for 3 to 4 days.