Stir Fried Chicken Livers With Orange And Ginger Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 sweet red or green pepper | ||
| Orange | 1 | |
| Soy sauce | 1 Tablespoon | |
| Granulated Sugar | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Hot pepper sauce | 1 Dash | |
| Chicken livers | 3/4 Pound | |
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Large, slivered | |
| Ginger root | 1 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Chopped fresh coriander or green onion | ||
Directions
Cut red pepper into 2 inch (5 cm) long strips.
Using vegetable peeler, remove orange rind and cut into julienne strips; set aside.
Squeeze orange to make 1/3 cup (75 mL) juice; stir in soy sauce, sugar, cornstarch and hot pepper sauce.
Set aside.
Rinse chicken livers and pat dry; remove any fat and cut into 1 inch (2.5 cm) pieces.
In nonstick skillet, heat oil over high heat; stir fry onion, gingerroot, garlic and chicken livers for 4 minutes, stirring vigorously.
Add orange rind and red pepper; stir fry for 1 minute or until pepper is tender crisp.
Stir in orange juice mixture; cook, stirring, until thickened, about 1 minute.
Garnish with coriander.
Using vegetable peeler, remove orange rind and cut into julienne strips; set aside.
Squeeze orange to make 1/3 cup (75 mL) juice; stir in soy sauce, sugar, cornstarch and hot pepper sauce.
Set aside.
Rinse chicken livers and pat dry; remove any fat and cut into 1 inch (2.5 cm) pieces.
In nonstick skillet, heat oil over high heat; stir fry onion, gingerroot, garlic and chicken livers for 4 minutes, stirring vigorously.
Add orange rind and red pepper; stir fry for 1 minute or until pepper is tender crisp.
Stir in orange juice mixture; cook, stirring, until thickened, about 1 minute.
Garnish with coriander.
Chef
