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.