These are amazing- I have made them many times and each time it is very good. Persimmons are a pleasant surprise.
1-1/2 tsp peanut oil
1/2 c minced green onions
2 tsp cornstarch
1 lb ground chicken
1 c chopped peeled ripe Fuyu persimmon (about 2)
1/2 c chopped water chestnuts
2 Tbl grated peeled fresh ginger
3 Tbl low sodium soy sauce
2 Tbl fresh orange juice
1 Tbl oyster sauce
1-2 Tbl chili garlic paste (optional)
12 Boston lettuce leaves (or ice berg cut in quarters)
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. At this point I the chili garlic paste (found at chinese or japanese food store or Whole Foods)
Remove from heat. Spoon 1/4 c chicken mixture into center of each lettuce leaf.