Chicken Livers In Italian Tomato Sauce Recipe
Ingredients
1 16 ounce can tomatoes, cut up
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon Italian seasoning
1/8 to 1/4 teaspoon crushed red pepper
Nonstick spray coating
1 cup thinly bias sliced carrots
1/2 cup chopped onion
2 cloves garlic, minced
1 medium green pepper, cut into strips
1 tablespoon cooking oil
1/2 pound chicken livers, halved
4 ounces spaghetti, cooked and drained
Directions
For sauce, stir together undrained tomatoes, cornstarch, sugar, Italian seasoning, and red pepper.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Stir fry carrots for 2 minutes.
Add onion and garlic; stir fry for 1 minute.
Add green pepper and stir fry 1 to 3 minutes more or till vegetables are crisp tender.
Remove from wok.
Add oil to hot wok.
Stir fry chicken livers for 2 to 3 minutes or till slightly pink in center.
Push livers from center of wok.
Stir sauce; add to center of wok.
Cook arid stir till thickened and bubbly.
Return vegetables to wok; stir all ingredients together to coat with sauce.
Cook and stir for 1 minute more or till heated through.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Stir fry carrots for 2 minutes.
Add onion and garlic; stir fry for 1 minute.
Add green pepper and stir fry 1 to 3 minutes more or till vegetables are crisp tender.
Remove from wok.
Add oil to hot wok.
Stir fry chicken livers for 2 to 3 minutes or till slightly pink in center.
Push livers from center of wok.
Stir sauce; add to center of wok.
Cook arid stir till thickened and bubbly.
Return vegetables to wok; stir all ingredients together to coat with sauce.
Cook and stir for 1 minute more or till heated through.
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