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Asian Chicken Lettuce Wraps With Persimmons

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  • 1 tablespoon peanut oil
  • 1 cup minced green onions, plus more for topping
  • 4 teaspoons cornstarch
  • 1 pound ground chicken
  • 2 Fuyu Persimmons, peeled and chopped
  • 1 8 oz can water chestnuts, drained and chopped
  • 2 tablespoons peeled, grated fresh ginger
  • 6 tablespooons low-sodium soy sauce
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons oyster sauce
  • 12 Boston lettuce leaves


  1. Over medium-high heat, preheat peanut oil in a large nonstick skillet.
  2. Add chicken to pan and brown for 2 minutes, stirring occasionally. Add onions and cornstarch and stir while crumbling meat to combine. Cook an additional 2-3 minutes, stirring occasionally.
  3. Add persimmons, water chestnuts, ginger, soy sauce, orange juice, and oyster sauce to skillet. Cook together for approximately 4 minutes, stirring occasionally. Remove from heat and let sit for 1-2 minutes. Spoon chicken mixture into the middle of each piece of lettuce. Sprinkle with additional green onions, if desired. Roll up and eat like a taco, or roll like a burrito and enjoy.


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