Teriyaki Chicken Liver Stir-Fry

Teriyaki Chicken Liver Stir-Fry Author: Canadian Living Credits: Teriyaki Chicken Liver Stir-Fry

Serve with Rice or Rice Noodles.

  • Portion size 4 servings

Ingredients

  • 4 teaspoons vegetable oil
  • 1 lb chicken liver trimmed
  • 1 onion halved and sliced
  • 8 oz snow peas trimmed
  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon ground ginger
  • 2 cloves of garlic minced
  • 1 can (8 oz/227 mL) sliced drained
  • 1 sweet red pepper sliced
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch
  • 4 oz bean sprouts

Method

In nonstick skillet or wok, heat half of the oil over medium-high heat; cook livers for 4 minutes or until browned yet still pink inside. Transfer to plate.

Add remaining oil to pan; cook onion and snow peas, stirring often, for 5 minutes. Combine soy sauce, pineapple juice, sugar, ginger and garlic; stir into pan. Add water chestnuts and red pepper; cook for 2 minutes. Return liver and juices to pan.

Combine water with cornstarch; stir into pan and bring to boil. Cook, stirring, for 2 minutes or until snow peas are tender-crisp and liver is still slightly pink inside. Sprinkle with bean sprouts.

Nutritional facts <b>Per serving:</b> about

  • Sodium 2035 mg
  • Protein 26 g
  • Calories 310.0
  • Total fat 9 g
  • Cholesterol 529 mg
  • Saturated fat 2 g
  • Total carbohydrate 32 g

%RDI

  • Iron 71.0
  • Fibre 0.0
  • Folate 317.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 424.0
  • Vitamin C 160.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Teriyaki Chicken Liver Stir-Fry