Persimmon, Honey-Glazed Chicken and Peppery Greens

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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6

Take advantage of the brief persimmon season with this hearty salad, in which the winter fruit adds its crisp texture and lovely orange color. Instead of using napa cabbage, which is slightly pungent, you can substitute regular green cabbage, or use a mixture of the two.


  • 2 Tbs. plus 1 tsp. honey
  • 1 tsp. oyster sauce
  • 1 tsp. fresh lemon juice
  • 1/2 cup (4 fl. oz./125 ml) rice vinegar
  • 2 tsp. peanut oil
  • 1/4 tsp. Asian sesame oil
  • 3 bone-in chicken breast halves
  • Salt and freshly ground pepper, to taste
  • 1/2 head napa cabbage, shredded
  • 2 baby bok choy, trimmed and sliced lengthwise
  • 1 cup (1 oz./30 g) packed watercress leaves or red Asian mustard greens
      (tough stems removed)
  • 1/3 cup (1 1/2 oz./45 g) shredded carrot
  • 1/4 cup (1/3 oz./10 g) chopped fresh cilantro, plus several sprigs for garnish
  • 3 Fuyu persimmons, seeded if necessary and thinly sliced


Preheat an oven to 350°F (180°C). In a small bowl, stir together the 2 Tbs. honey, oyster sauce and lemon juice and set aside to allow the flavors to blend.

In another small bowl, stir together the remaining 1 tsp. honey, the vinegar, peanut oil and sesame oil. Set aside.

Rub the chicken breasts with salt and pepper to taste and place, skin side up, on a baking sheet. Roast for about 30 minutes. Remove from the oven and remove and discard the skin. Keeping the chicken meat side up, baste the breasts with the honey–oyster sauce mixture and continue to cook, basting several more times with the pan drippings, until the chicken is opaque throughout, about 15 minutes longer. Remove from the oven, turn the chicken pieces meat side down in the pan juices and set aside.

Put the cabbage, bok choy, watercress, carrot and chopped cilantro in a bowl. Pour the honey-vinegar mixture over all and turn to coat evenly. Add all but 4 or 5 of the persimmon slices and turn again.

Cut the chicken meat from the bones and into bite-size cubes. Add them to the bowl, mixing to distribute evenly. Spoon into a serving bowl. Garnish with the reserved persimmon slices and the cilantro sprigs. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Salad, by Georgeanne Brennan (Weldon Owen, 2001)

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