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Stir Fried Chicken Livers With Orange And Ginger

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  Sweet red pepper To Taste
  Orange 1
  Soy sauce 15 Milliliter (1 Tablespoon)
  Granulated sugar 1 Teaspoon (15 Milliliters)
  Cornstarch 1 Teaspoon (5 Milliliters)
  Hot pepper sauce 1 Dash
  Chicken livers 3⁄4 Pound (375 Grams)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Onion 1 Large, slivered
  Ginger root 15 Milliliter, minced (1 Tablespoon)
  Garlic 1 Clove (5 gm), minced
  Chopped fresh coriander/Chopped fresh green onion 1 Tablespoon

Cut red pepper into 2 inch (5 cm) long strips.
Using vegetable peeler, remove orange rind and cut into julienne strips; set aside.
Squeeze orange to make 1/3 cup (75 mL) juice; stir in soy sauce, sugar, cornstarch and hot pepper sauce.
Set aside.
Rinse chicken livers and pat dry; remove any fat and cut into 1 inch (2.5 cm) pieces.
In nonstick skillet, heat oil over high heat; stir fry onion, gingerroot, garlic and chicken livers for 4 minutes, stirring vigorously.
Add orange rind and red pepper; stir fry for 1 minute or until pepper is tender crisp.
Stir in orange juice mixture; cook, stirring, until thickened, about 1 minute.
Garnish with coriander.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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