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
MARINADE 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.