Tested till perfect Teriyaki Chicken Liver Stir-Fry

Teriyaki Chicken Liver Stir-Fry

Serve with Rice or Rice Noodles.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2000

Recipe2 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 tsp 4tspvegetable oil
  • 1 lb 1lbchicken liverchicken livers, trimmed
  • 1 1oniononions, halved and sliced
  • 8 oz 8ozsnow peasnow peas, trimmed
  • 1/2 cup 1/2cupsoy sauce
  • 1/4 cup 1/4cuppineapple juice
  • 2 tbsp 2tbsppacked brown sugar
  • 1/4 tsp 1/4tspground ginger
  • 2 2clove garliccloves of garlic, minced
  • 1 can 1can(8 oz/227 mL) sliced , drained
  • 1 1sweet red peppersweet red peppers, sliced
  • 2 tbsp 2tbspcold water
  • 4 tsp 4tspcornstarch
  • 4 oz 4ozbean sprouts
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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 Information Per serving: about

cal 310 pro 26g total fat 9g sat. fat 2g
carb 32g fibre 4g chol 529mg sodium 2,035mg

% RDI:

calcium 6 iron 71 vit A 424 vit C 160
folate 317
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