Ingredients

• 1 lb. boneless skinless chicken, cut into ¾ inch pieces

• 2 tbsp oyster sauce

• 1 tbsp Chinese rice wine or dry sherry

• 1 tbsp cornstarch

• ¼ tsp white pepper

Sauce Ingredients

• 1 can (15 oz) lychees

• 1 cup cantaloupe balls

• ¼ cup sweet chili sauce

• 3 tbsp orange juice

• 10 drops of sirucha chili sauce

• (3 tsp cornstarch in 2 tbsp water added when cooking)

Recipe

1. Combine marinade ingredients (oyster sauce, dry sherry, cornstarch & white pepper) in a bowl

2. add chicken and coat, for 10 minutes

3. For sauce, drain lychees and pour ½ cup lychee syrup into a bowl

4. Add lychees, cantaloupe, sweet chili sauce, and orange juice

5. Place wok over high heat until hot

6. Add oil, and stir fry until no longer pink when cut

7. (Chicken stir fry rule: On high heat, stir fry until outside is brown/white.  Then stir fry for 2-3 minutes more to cook the inside)

8. Remove chicken

9. Pour in sauce, bring to a boil

10. Add cornstarch mixture until desired thickness

11. add chili sauce to spice up sauce

12. Return chicken to wok with sauce

(May add broccoli or cantaloupe)

Serves 3-4

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