Community Recipe
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Fast Fresh-Fare Menu

* Cook 10 ounces rice stick noodles according to package directions; drain and place in a large bowl. Combine 1/4 cup fat-free, less-sodium chicken broth, 1/4 cup sugar, 1/4 cup fresh lime juice, 1 1/2 tablespoons fish sauce, 2 teaspoons chile garlic sauce, and 2 minced garlic cloves. Drizzle over noodles; toss well to coat. Add 1/2 cup matchstick-cut carrot, 1/2 cup julienne-cut cucumber, and 3 tablespoons chopped fresh cilantro; toss well to combine.

Chinese Chicken and Persimmon Lettuce Wraps

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

Photo by: Becky Luigart-Staynor; Melanie J. Clarke

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.

Cooking Light DECEMBER 2007

Rice noodle salad*

Mango sorbet

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Fast Fresh-Fare Menu

Chinese Chicken and Persimmon Lettuce Wraps

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Rice noodle salad*

Mango sorbet

Fast Fresh-Fare Menu

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