Chinese Chicken and Persimmon Lettuce Wraps

Chinese Chicken and Persimmon Lettuce Wraps
Photo by Becky Luigart-Staynor


  • 1 pound ground chicken
  • 2 tablespoons fresh orange juice
  • 1 tablespoon oyster sauce
  • ½ cup chopped water chestnuts
  • ½ cup minced green onions
  • 1 ½ teaspoons peanut oil
  • 2 teaspoons cornstarch
  • + 4 more ingredients
    • 1 tablespoon grated peeled fresh ginger
    • 12 Boston lettuce leaves
    • 3 tablespoons low-sodium soy sauce
    • 1 cup chopped peeled ripe Fuyu persimmon (about 2)

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...

View full recipe at My Recipes


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