Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breasts

  2. 1/4 Honeydew melon

  3. 1/4 Cantaloupe

  4. 2 tablespoons 30ml Vegetable oil

  5. 1 teaspoon 5ml Salt

  6. 1/2 teaspoon 2 1/2ml Pepper

  7. 3/4 cup 177ml Sake or Riesling wine

  8. 1/4 cup 59ml Chicken broth

  9. 1 teaspoon 5ml Freshly grated ginger

  10. 2 teaspoons 10ml Cornstarch

  11. 1/4 cup 59ml Rice wine vinegar

  12. 1 tablespoon 15ml Honey

  13. 1 tablespoon 15ml Butter

  14. 1 tablespoon 15ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. Cut each chicken breast in half and slightly flatten with hand. Peel melons and slice into thin strips (or cut into melon balls). Place vegetable oil in large fry pan over medium heat. Sprinkle chicken with salt and pepper and add to pan; saute about 5 minutes on each side until golden brown.

  2. Add sake (or wine), chicken broth and ginger; simmer for several minutes. Dissolve cornstarch in rice wine vinegar. Remove chicken to serving platter. To fry pan, add vinegar mixture, honey and melons, stirring gently. Add butter and parsley and dribble sauce over chicken.


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