Teriyaki Chicken Liver Stir-Fry
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 310 |
| pro | 26 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 32 g |
| fibre | 4 g |
| chol | 529 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 71 |
| vit A | 424 |
| vit C | 160 |
| folate | 317 |
Serve with Rice or Rice Noodles.
Ingredients
- 4 tsp vegetable oil
- 1 lb chicken livers, trimmed
- 1 onion, halved and sliced
- 8 oz snow peas, trimmed
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp packed brown sugar
- 1/4 tsp ground ginger
- 2 cloves of garlic, minced
- 1 can (8 oz/227 mL) sliced , drained
- 1 sweet red pepper, sliced
- 2 tbsp cold water
- 4 tsp cornstarch
- 4 oz bean sprouts
Preparation
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.
Source : Canadian Living Magazine: April 2000
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