Yield – 4 servings
4 chicken breast halves, skinned, boned and cut in bite size cubes.
1 ½ T soy sauce (I used sweet soy sauce)
1 T. sherry
1 T. cornstarch
2 T. vegetable oil
1 cucumber cut into bite size pieces and the skin pierced with a fork (you may remove the seeds if you want)
¼ to ½ cantaloupe, seeded rind removed, and cut into bite size pieces.
1 sweet red pepper, cubed
2 oz. blanched whole almonds
Sweet and Sour Sauce
3 T. brown sugar
3 T vinegar
½ cup pineapple juice
1 t. soy sauce (again I used sweet soy sauce)
1 T cornstarch dissolved in 2 T cold water.
Marinate the chicken cubes in the combined soy sauce, dry sherry, and cornstarch while remaining ingredient are being prepared. Heat the oil in the wok and stir fried the chicken mixture for 3 – 4 minutes. Add cucumber, cantaloupe, and red pepper. Combine the ingredients for the sweet-and-sour sauce and add this to the wok. Stir gently and heat until the sauce boils and the cucumber and melon are heated through. Serve at once garnished with almonds.
I also added some Chinese broccoli and omitted the almonds (mostly because I forgot to add them). I plan to change out the cucumber for zucchini because I didn't care for the texture of the cucumber in the dish.