- Boneless chicken breasts 4, about 100 g (3½ oz) each, cut into thin strips
- Oyster sa
- To make lemon and honeydew sauce, combine all ingredients for sauce, except the honeydew melon balls, in a saucepan and simmer until sauce thickens. Add the melon balls and heat through. Set aside.
- Combine chicken, oyster sauce and corn flour in a bowl and set aside to marinate for 15 minutes.
- Dust the chicken pieces with flour. Dip them in beaten egg a