Honey Glazed Chicken and Melon
- 3/4 lb Chicken – skinless, boneless, thinly sliced
- 1 T Dry Sherry
- 1 tsp. Cornstarch
- 1/4 tsp. Salt
- 1 T Olive Oil
- 1 tsp. Ginger – minced
- 1 c. Cantaloupe and Honeydew – balled
- 1 T Honey
- 2 tsp. Lemon Juice
- dash Sesame Oil
Combine chicken, sherry, cornstarch and salt in a medium bowl and stir to coat. Set aside for 30 minutes. Heat a wok over high heat until hot. Add olive 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
Submitted by Kathy Rohrbaugh, Shrewsbury.
2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest