Chinese Chicken And Persimmon Lettuce Wraps

• 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

1. Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; saute 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.

peanut oil, green onions, cornstarch, chicken, peeled ripe, water chestnuts, fresh ginger, soy sauce, orange juice, oyster sauce, boston lettuce leaves

Taken from www.myrecipes.com/recipe/chinese-chicken-persimmon-lettuce-wraps (may not work)