Sweet & Sour Chicken

4 chicken breast halves, skinned, boned, and cut into bite-size cubes
1 1/2 tbsp. soy sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
2 tbsp. vegetable oil
1 cucumber, cut into bite-size cubes after skin has been scored lengthwise with the tines of a fork (seeds may be removed)
1/4 to 1/2 cantaloupe, seeded, rinded, and cut into bite-size pieces
1 sweet red pepper (if available), cubes
2 oz. blanched, whole almonds

SAUCE
3 tbsp. brown sugar
3 tbsp. vinegar
1/2 cup pineapple juice
1 tsp. soy sauce
1 tbsp. cornstarch in 2 tbsp. cold water

Marinate chicken cubes in the combined soy sauce, dry sherry, and cornstarch while remaining ingredients are being prepared. Heat the oil in the wok and stir-fry chicken mixture for 3-4 minutes. Add the cucumber, cantaloup, and red pepper. Combine the ingredients for the sweet and sour sauce and add these to wok. Stir gently and heat until the sauce boils and the cucumber and melon are heated through. Serve at once garnished with almonds.

Yield: 4 servings.

**At the bottom of this recipe is written in blue ink (in Gram's handwriting); "Lillian 1988"**