¾ cup soy sauce
3/4 cup brown sugar
1/2 cup orange juice
2 tablespoons fresh ginger
1 tablespoon sesame oil
2 garlic cloves, minced
2 scallions, thinly sliced
3 tablespoons canola oil
8 chicken breasts, boneless, skinless, pounded thin
2 onions, sliced thin
3 starfruit, sliced 1/8 inch thick, seeds removed
Garnish: toasted sesame seeds
Combine the soy sauce, brown sugar, orange juice, ginger, sesame oil and garlic in a small saucepan and bring to a boil over medium-high heat. Immediately remove from heat and cool. Stir in scallions.
Heat oil in a large sauté pan over medium-high heat. Brown chicken on both sides, about 3 minutes per side. Remove chicken. Add onions to the same pan and cook until browned, about 10 minutes. Return chicken to the pan. Add starfruit and reserved sauce. Bring liquid to a boil, reduce heat to low and simmer for 10 minutes, until chicken is cooked through.
Serve chicken with sauce, reserving the starfruit and onions for the top. Sprinkle with sesame seeds.