Thai Stir-Fried Chicken Livers

"This is a very simple and delicious dish to serve over white/jasmine rice for chicken liver lovers! Credit goes to my mommy, Pat."
 
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Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.
  • Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.
  • Add the chicken broth, oyster sauce and black pepper and stir thoroughly.
  • Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).
  • Serve over steamed white/jasmine rice and enjoy!

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Reviews

  1. This was pretty good tasting but by the time it was finished cooking, the onions were soft and mushy, not exactly the way we like our stir-fries. Next time I think I would stir-fry the onions as directed, then remove them from the pan while I stir-fried the livers, returning them to the pan once the livers were done cooking in the chicken broth/oyster sauce liquid. I would also stir-fry a clove or two of fresh garlic with the onions, and add a little rice wine or dry sherry to chicken broth. A drop or two of sesame oil would probably be delicious. I think I'll try that next time. Thanks for the recipe.
     
  2. Great recipe!!! I doubled on the chicken broth and oyster sauce because at the end I added stir-fry veggies to it and I also thickened the sauce up a bit with cornstarch just so it was more gravy like. It was very good and pleased even the most finicky eaters. Next time I will add more oyster sauce and also garlic but that is just my personal preference, the recipe is great as is!! :D
     
  3. This was quick and easy to make. It tasted pretty good too.
     
  4. Easy, quick & delicious!!!
     
  5. This was wonderful and easy to make! My mom and I LOVED it. Thank you!
     
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<p>I'm lookin for fool-proof recipes, because I am a fool in the kitchen, ask my friends and family!</p>
 
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