Description
A quick and nutritious Chinese chicken liver stir fry with vibrant peppers, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound Chicken Liver (sliced into 1/4″ pieces)
- 2 tablespoons Shaoxing Wine (or Dry Sherry)
- 1 teaspoon Salt (for seasoning)
- 1 tablespoon Cornstarch (can reduce or omit)
- 1/2 cup Chicken Broth (opt for low-sodium)
- 1 tablespoon Light Soy Sauce (tamari can be used for gluten-free)
- 1 tablespoon Dark Soy Sauce
- 1/2 teaspoon Sugar (optional)
- 1 teaspoon Ground Sichuan Peppercorns (or Black Pepper)
- 2 tablespoons Peanut Oil (can replace with vegetable oil)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 medium Onion (sliced)
- 1 medium Bell Pepper (sliced)
- 1 teaspoon Sesame Oil (for finishing)
Instructions
- Marinate the Liver: In a medium bowl, combine sliced chicken liver, Shaoxing wine, salt, and cornstarch. Mix gently and let it sit for 15-20 minutes.
- Prepare the Sauce: Whisk together chicken broth, light soy sauce, dark soy sauce, sugar, cornstarch, and ground Sichuan peppercorns in another bowl.
- Stir Fry the Liver: Heat peanut oil in a skillet over medium-high heat. Add marinated chicken liver in a single layer and cook until golden brown and cooked through. Remove and set aside.
- Sauté Aromatics: In the same skillet, add oil if needed, then add minced garlic and ginger, stir-fry for 30 seconds. Add sliced onion and cook until translucent.
- Combine Ingredients: Return cooked liver and bell pepper to the skillet, pour sauce over, and cook for 2-3 minutes until sauce thickens.
- Finish and Serve: Drizzle sesame oil, toss to combine, and serve hot over rice or noodles.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 300 mg