October 01 2016

Chicken Liver Stir-Fry

By Worker Bee
8 Comments

Liver Stir Fry 1Chicken liver cooks quickly, making liver an ideal, if rarely used, protein for stir-fries. In this stir-fry recipe, chicken liver is a main ingredient. The meaty flavor gives an otherwise light dish some heft, and adds a lot of vitamin A, plus copper, folate and zinc. Sauteed with ginger, garlic and green onions, with a splash of coconut aminos, liver is a tasty addition to any stir-fry.

If you’re not completely in love with liver, but want more of this important supplemental food in your diet, then add a smaller amount to your next stir-fry. A quarter pound or so can be cut into small pieces and thrown in the wok with sliced chicken or beef as the main protein.

Servings: 4

Time in the Kitchen: 25 minutes

Ingredients

  • 1 pound chicken livers, cut into 1-inch pieces (450 g)
  • 1 to 2 tablespoons PRIMAL KITCHEN™ Avocado Oil (15 ml to 30 ml)
  • 1 red bell pepper, thinly sliced into rounds or strips
  • 1 small onion, halved and thinly sliced
  • 2 teaspoons finely chopped ginger (10 ml)
  • 4 garlic cloves, finely chopped
  • 2 green onions, chopped, plus more to garnish
  • ¼ cup coconut aminos (60 ml)
  • ¼ teaspoon red pepper flakes (a pinch)

Instructions

Heat avocado oil in a wok or cast iron skillet over high heat, until the oil is very hot. Add the chicken livers. Cook just until the livers are firming up on the outside and the color turns from dark red to brown, about 1 minute. Season the livers lightly with salt as they cook.

Take the livers out of the wok—use a slotted spoon so the oil and liver juices remain in the pan. Place the livers on a paper towel-lined plate and set aside.

Let the wok heat up again. If needed, add a little more oil to the pan. Add the onion and bell pepper. Season lightly with salt. Cook, stirring occasionally, until the veggies soften slightly and are lightly browned, 3 to 5 minutes. Remove from the wok and set aside.

Add the ginger, garlic and green onions to the wok. Cook 30 seconds then add the chicken livers. Cook 1 minute, then add coconut aminos and red pepper flakes. Cook 1 to 2 minutes more, then toss the onion and bell pepper back in to briefly reheat. Garnish with more chopped green onions before serving.


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8 thoughts on “Chicken Liver Stir-Fry”

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  1. I am one of those crazy people that actually LOVES chicken livers. I usually make my own version of pate. But will def try this…thanks for a great idea! Think I have some in the freezer right now.

  2. I like a good pate. Otherwise I’m not crazy about any kind of liver, but I have to say this recipe looks tasty. I do cook chicken livers (medium rare) for our dog all the time. They are very inexpensive.

    1. May I ask why you cook the livers for your dogs? I feed my cats raw livers twice a week. They love it. I’ve never fed them any cooked food except for emergencies. They eat diced pig hearts. Mice ( I buy them frozen from reptile shops ). Quail. Any offal I can find. Raw prawns and so on. Its so much cheaper than commercial cooked pet food and my cats have the most amazing coat. Clean white teeth and seem very happy and healthy. I have a few friends who cook food for their pets and I just don’t really understand why. Not judging. Just curious why you cook it?

  3. Chicken liver, beef liver, lamb liver (very mild), duck liver, I like them all. And usually, I just fry sliced onions halfway through, toss in the livers, sprinkle generously with black pepper and cook until nice and crispy on the outside and pink and moist on the inside using high heat. That and a large salad and little kimchee on the side and I’m set. Duck liver is best grilled over an open fire.

    1. Next time you try chicken liver with onions, add some paprika instead of – or alongside – black pepper.

  4. I need to try chicken liver!I’ve been looking for ways to add more protein to my diet and this would be a great way to switch up the old chicken breast routine.
    Diana
    betterthanalive.com

  5. Do you wash the chicken livers before cooking them? I have not washed them in the past but have noticed a crumbly, hard-to-clean residue left in the pan. Is this because the livers were not washed beforehand?

  6. I just made this for lunch and it’s delicious. I do make a nice pate but it’s nice to have a change.