• 3/4 pound skinless – boneless chicken, thinly sliced
• 1 tablespoon cooking oil
• 1 teaspoon minced ginger
• 1 cup cantaloupe balls
• 1 cup honeydew melon balls
• 1 tablespoon honey
• 2 teaspoons lemon juice
• 1 Dash sesame oil

• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1/4 teaspoon salt

Combine chicken and marinade ingredients in a medium bowl; stir to coat. Set aside for 30 minutes. Heat a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add chicken and ginger; stir fry for 2 minutes or until chicken turns opaque. Add melon balls, honey and lemon juice, cook until heated through. Stir in sesame oil. Serve hot.

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