Chinese Chicken and Persimmon Lettuce Wraps

Becky Luigart-Staynor; Melanie J. Clarke
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
Member Ratings and Reviews
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I tried this tonight and everyone loved it. Instead of ground chicken I used breasts/thighs (trimmed) and pulsed a bit in processor. For some reason I could not find persimmons this week so I added extra water chestnuts. We all enjoyed it with lettuce cups and some japanese rice. Keeper.01/23/08
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This is a great, easy recipe that can be made quickly for a weekday dinner. The first time I made it, I was looking for a use for a persimmon I got in a mixed box of fruits and veggies. Not being able to find ground chicken in the grocery store, I ran some boneless chicken breasts through the food processor, and it worked great. In fact, it reduces the fat and calories in the dish (I believe ground chicken contains some skin). I added some rice noodles in the wraps, too.
The second time I made this recipe, I used a mango instead of a persimmon. It makes the dish a bit sweeter, but was still very good.01/19/08




