Chinese Chicken and Persimmon Lettuce Wraps

We wanted to try persimmon, and this recipe was a wonderful surprise.  We had to substitute Hoisin sauce for the oyster sauce. but followed the recipe otherwise.  It was very good.

I made these last night following the recipe exactly and they were AMAZING. Oh my goodness... going to make them again, and again. My only question would be, what can I trade the persimmon with when it goes out of season so I can make these year round?!

Much too sweet for our taste. Very disappointing. It wasn't bad as in throw-it-away-and-scrounge-leftovers, just not worth making again. It would have been too saucy if I cooked it for the times in the recipe. After adding the liquids, I cooked it at fairly high temperature for at least 5 minutes, until the liquid thickened and reduced in volume. We tried this because we have a fabulous recipe called Beef Chang Mai which is in a lettuce wrap, and we wanted more wrap recipes to use our garden-grown butter lettuce. We'll have to keep looking-- this isn't it.

Really, really tasty. A little srirachi made it perfect. Messy to eat, though, so I wouldn't serve it to anyone but family :)

This was an amazing dish. I used turkey instead of chicken and served it with butter lettuce. So yummy!