Chinese Chicken and Persimmon Lettuce Wraps

Chinese Chicken and Persimmon Lettuce Wraps Recipe
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)

Recipe from

Nutritional 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

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.

Note:

Joanne Weir,

December 2007
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