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Sweet And Sour Chicken Livers

  Apple juice 1⁄2 Cup (8 tbs)
  Brown sugar 3 Tablespoon
  Red wine vinegar 2 Tablespoon
  Cornstarch 2 Teaspoon
  Soy sauce 1 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Carrots 2 Medium, thinly bias sliced to make 1 cup
  Green onions 5 , bias-sliced into 1-inch lengths to make 1 cup
  Green pepper 1 Medium, cut into 3/4-inch pieces to make 3/4 cup
  Chicken livers 1⁄2 Pound, halved
  Apple 1 Medium, coarsely chopped to make 1 cup
  Hot cooked rice 1 Cup (16 tbs)

For sauce, stir together apple juice, brown sugar, vinegar, cornstarch, and soy sauce.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add carrots; stir-fry for 2 1/2 minutes.
Add green onions and green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove the vegetables from the wok or skillet.
Add all the chicken livers to the hot wok or skillet.
Stir-fry for 3 to 4 minutes or till just pink.
Push chicken livers from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Stir in apple.
Cover and cook for 1 minute.
Serve immediately over hot cooked rice.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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