Masa Harina

This stir-fry pairs thinly sliced chicken with cantaloupe and honeydew melon balls for a sweet-savory combination that sounds surprising but works beautifully. The melon softens just slightly in the hot wok, releasing warm, fragrant juices that mingle with the honey and ginger into a light, glossy sauce.

A quick sherry-cornstarch marinade coats the chicken before it hits the wok. The cornstarch serves as a velveting agent, creating a thin protective layer around each slice that keeps the meat silky and tender during the high-heat cooking. Without it, thin chicken slices dry out fast.

The sesame oil goes in right at the very end, off the heat. Toasted sesame oil burns at high temperatures and turns bitter, but added as a finishing touch, it perfumes the entire dish with that warm, nutty aroma. A little goes a long way.

Pro Tips

• Slice the chicken as thin as possible while it’s partially frozen. Partially frozen meat holds its shape better under the knife.
• Get the wok screaming hot before adding oil. The high heat is what gives stir-fried chicken that quick sear without overcooking.
• Use firm, ripe melons. Overripe melon will disintegrate in the wok. You want the balls to hold their shape while warming through.
• Cook the melon just until heated through, no longer. Overcooked melon turns mushy and loses its fresh sweetness.

Variations

• Add a pinch of red pepper flakes with the ginger for subtle heat against the sweet melon.
• Substitute mango chunks for the melon balls for a more tropical take.
• Serve over steamed jasmine rice to soak up the honey-ginger pan sauce.