No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 4 servings |
||
| Calories 220 | ||
| Calories from Fat 113 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.6g | 19% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.1g | ||
| Cholesterol 392mg | 130% | |
| Sodium 547mg | 22% | |
| Potassium 371mg | 10% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.5g | ||
| Protein 20.6g | 41% | |
Ingredients
- 1 lb chicken liver (drained and rinsed thoroughly)
- 1 medium onion (cut into slivers)
- 3 sprigs green onions (cut into 1 inch-long sections)
- 2 tablespoons vegetable oil (or other cooking oil)
- 3 tablespoons oyster sauce
- 1 teaspoon black pepper
- 1/2 cup chicken broth
Directions
1
Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.2
Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.3
Add the chicken broth, oyster sauce and black pepper and stir thoroughly.4
Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).5
Serve over steamed white/jasmine rice and enjoy!
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Thai Stir-Fried Chicken Livers recipes
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Livers
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Kosher
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Chef #726534
On May 2, 2008
This was pretty good tasting but by the time it was finished cooking, the onions were soft and mushy, not exactly the way we like our stir-fries. Next time I think I would stir-fry the onions as directed, then remove them from the pan while I stir-fried the livers, returning them to the pan once the livers were done cooking in the chicken broth/oyster sauce liquid. I would also stir-fry a clove or two of fresh garlic with the onions, and add a little rice wine or dry sherry to chicken broth. A drop or two of sesame oil would probably be delicious. I think I'll try that next time. Thanks for the recipe.
From: Yogi Mom
On Jun 8, 2007
This was wonderful and easy to make! My mom and I LOVED it. Thank you!
From: mianbao
On May 22, 2005
This made a very good and super quick dinner dish this evening. Thank you very much for sharing the recipe with us.
From: Little Italy
On May 13, 2005
This was awesome! I loved the flavor! I ate it just as is without any rice, and it was so juicy...mmmmm! Thanks for posting!!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved