0 recipes from contoocook and beyond


1 tbsp dry sherry or Chinese rice wine
1 tsp sesame oil
1/4 tsp salt
1 1/2 tsp cornstarch

3/4 lb boneless, skinless chicken breast
1 1/2 tbsp vegetable oil
1 tsp minced ginger
3 tbsp chicken broth
2 tsp lemon juice
3/4 tsp sugar
1 cup melon balls (honeydew, cantaloupe, etc)
1 tsp cornstarch mixed w/ 2 tsp water
Combine marinade ingredients in a medium bowl. Add chicken; stir
to coat. Set aside for 30 min.
Place a wok or wide frying pan over heat until hot. Add oil,
swirling to coat sides. Add ginger & chicken; stir-fry for 2 min or
until chicken is opaque.Remove chicken & set aside. Stir in broth,
lemon juice, sugar & melon balls; cook for 30 secs. Return chicken
to wok. Add cornstarch solution; cook, stirring, untill sauce boils
& thickens.
Makes 4 servings
NOTE: Amount of sugar may need to be adjusted depending on the
sweetness of the melon.

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