Sesame Chicken and Watermelon

My daughter, Liane, dislikes all most vegetables and fruits. I say most because she would eat the pechay or kangkong I add in sinigang soups but would pick out and leave on her plate the carrots or bell peppers I add in dishes such as guisadong pancit miki or afritada. Today, I was really suprised when she asked me to peel and core a Granny Smith apple for her but it was only because she found the leftover cream sauce (which has nicely thickened in the fridge) I used for my pork chops and wanted to try it as a caramel dip for the apples. Ayyee, what can I say? She is her mother’s daughter.

When I found this sesame chicken and watermelon recipe in the Costco cookbook my husband won from work, I thought I finally found a way to introduce Liane to the pleasures of fruit. Alas! No success. She scooped the chicken from her plate, dumped the watermelon on my plate and had her chicken with rice. Oh well, the extra watermelon were much welcomed by me as the juicy cubes truly were an interesting compliment to every bite of the sesame chicken. A bit of a bummer, though, that we are in the midst of winter and this is really not the right season to enjoy this dish. I can’t wait to try it again come summer when watermelons are at their brightest and sweetest!

 

Makes 4 Servings

Ingredients

2 skinless, boneless chicken breasts, cut into bite-size chunks
2 cups seedless watermelon, minced and drained
1 bunch green onions, ends trimmed and chopped
1 tsp ginger, minced
2 to 3 cloves garlic, peeled and minced
2 tbsps soy sauce
2 tbsps extra-dry vermouth or Shaoxing chinese wine
1 tsp toasted sesame seeds
2 tbsps peanut or vegetable oil

Procedure

In a wok, heat oil over high heat until it just begins to smoke. Add chicken and stir-fry until they begin to brown.

Lower heat to medium high and add soy sauce, vermouth, garlic and ginger. Continue to stir-fry until most of the liquid is absorbed.

Add green onions and sesame seeds. Continue to saute until chicken is cooked.

Arrange minced watermelon on four plates and top with the sesame chicken.

 

Fruit Suprises in The CookMobile Archive:

Lamb Chops with Raspberry Port Sauce

 

 

 

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