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Chicken 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.
Time in the Kitchen: 25 minutes
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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