Teriyaki Chicken Liver Stir-Fry Teriyaki Chicken Liver Stir-Fry

Teriyaki Chicken Liver Stir-Fry Image by: Teriyaki Chicken Liver Stir-Fry Author: Canadian Living

Serve with Rice or Rice Noodles.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2000



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


  • Iron 71.0
  • Folate 317.0
  • Calcium 6.0
  • Vitamin A 424.0
  • Vitamin C 160.0
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Teriyaki Chicken Liver Stir-Fry