Chinese Chicken and Persimmon Lettuce Wraps

Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.

Yield: 4 servings (serving size: 3 wraps)

Ingredients

• 1 1/2  teaspoons  peanut oil
• 1/2  cup  minced green onions
• 2  teaspoons  cornstarch
• 1  pound  ground chicken
• 1  cup  chopped peeled ripe Fuyu persimmon (about 2)
• 1/2  cup  chopped water chestnuts
• 1  tablespoon  grated peeled fresh ginger
• 3  tablespoons  low-sodium soy sauce
• 2  tablespoons  fresh orange juice
• 1  tablespoon  oyster sauce
• 12  Boston lettuce leaves

Preparation

Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.

Nutritional Information

Calories:

247 (40% from fat)

Fat:

11g (sat 2.8g,mono 4g,poly 2.7g)

Protein:

20.2g

Carbohydrate:

19.3g

Fiber:

3.4g

Cholesterol:

75mg

Iron:

2.1mg

Sodium:

392mg

Calcium:

34mg