Chinese Chicken and Persimmon Lettuce Wraps
Photography: Becky Luigart-Staynor; Melanie J. Clarke; 
Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.
| Servings:4 servings (serving size: 3 wraps) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- poly fat:2.7 g
- sodium:392 mg
- protein:20.2 g
- fat:11 g
- fiber:3.4 g
- calories from fat:40 %
- calcium:34 mg
- iron:2.1 mg
- saturated fat:2.8 g
- calories:247
- carbohydrate:19.3 g
- cholesterol:75 mg
- mono fat:4 g
directions
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.
