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Birdseye view of Chicken w persimmons in a blue and white Chinese bowl

Chicken Stir-Fry with Persimmons Recipe

Daryl and Mindi Hirsch
Sweet fuyu persimmons, tender chicken and green beans come together in a glossy, savory sauce. This fall stir-fry takes 30 minutes from start to finish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Servings 2
Calories 636 kcal

Ingredients
  

Marinade

  • 1 boneless, skinless chicken breast (about 10 ounces, cut into 1/2-inch slices)
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon Shaoxing wine
  • 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 pinch salt
  • 1 pinch white pepper

Stir-Fry

  • 4 tablespoons vegetable oil (divided)
  • 3 scallions (white parts only, cut into 1-inch cylinders)
  • 1 medium onion or 2 shallots (finely diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons ginger (minced)
  • 2 tablespoons Shaoxing wine
  • 2 fuyu persimmons (cut into 1/2-inch slices and quartered)
  • ¼ pound green beans (cut into 2-inch pieces and blanched for 1 to 2 minutes)

Sauce

  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Chinkiang vinegar
  • 1 teaspoon sugar
  • salt (to taste)
  • white pepper (to taste)
  • MSG (to taste, optional)

Slurry

  • 2 teaspoons cornstarch
  • 2 tablespoons water (or more as needed)

Equipment

Instructions
 

  • Combine the chicken with the marinade ingredients. Marinate for 10 minutes.
  • While the chicken marinates, blanch the beans in salted boiling water for 1 to 2 minutes and drain. Mix the cornstarch and water in a small bowl to make the slurry.
  • Heat a wok over high heat. Add 3 tablespoons of oil and swirl to coat the sides.
  • Once the oil shimmers, carefully add the chicken. Cook until lightly browned on both sides, 1 to 3 minutes. Remove the chicken with a slotted spoon.
  • Add the remaining tablespoon of oil to the wok. Add the scallions, onion, ginger and garlic. Cook until fragrant and the onion just softens, about 1 minute.
  • Pour the Shaoxing wine around the edges of the wok to deglaze. Add the sauce ingredients and cook until the sugar dissolves, about 30 seconds.
  • Add the persimmons and beans. Stir-fry until the persimmons start to soften, about 1 minute.
  • Return the chicken to the wok and cook until the chicken is cooked through, about 1 minute.
  • Stir the slurry and drizzle it into the wok while stirring. Cook until the sauce thickens and coats the ingredients with a light sheen.
  • Serve immediately with cooked white rice.

Nutrition

Calories: 636kcalCarbohydrates: 52gProtein: 35gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 91mgSodium: 1416mgPotassium: 863mgFiber: 9gSugar: 28gVitamin A: 615IUVitamin C: 18mgCalcium: 71mgIron: 2mg
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