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Chicken Livers In Italian Tomato Sauce

Diet.Chef's picture
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Cornstarch 1 Tablespoon
  Sugar 1 Teaspoon
  Italian seasoning 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Nonstick spray coating 1
  Thinly bias sliced carrots 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Green pepper 1 Medium, cut into strips
  Cooking oil 1 Tablespoon
  Chicken livers 1⁄2 Pound, halved
  Spaghetti 4 Ounce, cooked and drained

For sauce, stir together undrained tomatoes, cornstarch, sugar, Italian seasoning, and red pepper.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Stir fry carrots for 2 minutes.
Add onion and garlic; stir fry for 1 minute.
Add green pepper and stir fry 1 to 3 minutes more or till vegetables are crisp tender.
Remove from wok.
Add oil to hot wok.
Stir fry chicken livers for 2 to 3 minutes or till slightly pink in center.
Push livers from center of wok.
Stir sauce; add to center of wok.
Cook arid stir till thickened and bubbly.
Return vegetables to wok; stir all ingredients together to coat with sauce.
Cook and stir for 1 minute more or till heated through.

Recipe Summary

Difficulty Level: 
Stir Fried

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