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Stir Fry Chicken Livers with Vegetables

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  Olive oil 2 Tablespoon
  Onion 1 , sliced
  Minced garlic 1 Teaspoon
  Chicken livers 1 Pound, cut into thin strips (500 Grams)
  Plain flour 1 Tablespoon
  Dry sherry 4 Tablespoon
  Caster sugar 1 Tablespoon
  Chicken stock 4 Fluid Ounce (125 Milliliter)
  Carrot 1 Large, cut into thin strips
  Freshly ground black pepper To Taste
  Red pepper 1 , cut into thin strips
  Bean sprouts 4 Tablespoon
  Onions spring 3 , cut into thin strips

1. Heat oil in a large frying pan and cook onion and garlic for 3-4 minutes or until onion is soft.
2. Place livers and flour in a plastic food bag and shake to coat livers. Add livers to pan and stir-fry for 2 minutes. Increase heat, stir in sherry and sugar and cook for 1 minute longer. Stir in stock, carrot and black pepper to taste. Cook for 1 minute.
Add red pepper, bean sprouts and spring onions, toss, and stir-fry for 2-3 minutes or until heated through. Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 193 Calories from Fat 81

% Daily Value*

Total Fat 9 g14%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 261.4 mg87.1%

Sodium 160 mg6.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.7 g6.7%

Sugars 5.8 g

Protein 15 g29%

Vitamin A 222.3% Vitamin C 76.5%

Calcium 2.7% Iron 40.6%

*Based on a 2000 Calorie diet

Stir Fry Chicken Livers With Vegetables Recipe