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Chinese Chicken and Persimmon Lettuce Wraps

Becky Luigart-Staynor; Melanie J. Clarke
Yield 4 servings (serving size: 3 wraps)
Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.

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

Nutrition Information

  • calories 247
  • caloriesfromfat 40 %
  • fat 11 g
  • satfat 2.8 g
  • monofat 4 g
  • polyfat 2.7 g
  • protein 20.2 g
  • carbohydrate 19.3 g
  • fiber 3.4 g
  • cholesterol 75 mg
  • iron 2.1 mg
  • sodium 392 mg
  • calcium 34 mg

How to Make It

  1. 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.