This recipe was the first time I'd ever worked with either persimmons or fresh water chestnuts. Both were no trouble at all, as long as you've got a good peeler.
Add to a large skillet over medium-high heat:
Saute until chicken is cooked and crumbly, about five minutes. Add:
Cook two minutes, then remove from heat. Spoon 25 cup portions into leaves of:
Recipe adapted from Cooking Light, December 2007
recipe/chicken and persimmon lettuce wraps.txt · Last modified: January 28, 2012 by Dave Leach