Stir Fried Chicken Livers With Orange And Ginger Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Sweet red pepper To Taste
 Soy sauce15 Milliliter (1 Tablespoon)
 Granulated sugar1 Teaspoon (15 Milliliters)
 Cornstarch1 Teaspoon (5 Milliliters)
 Hot pepper sauce1 Dash
 Chicken livers3⁄4 Pound (375 Grams)
 Vegetable oil15 Milliliter (1 Tablespoon)
 Onion1 Large, slivered
 Ginger root15 Milliliter, minced (1 Tablespoon)
 Garlic1 Clove (5 gm), minced
 Chopped fresh coriander/Chopped fresh green onion1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 795 Calories from Fat 288

% Daily Value*

Total Fat 32 g49.7%

Saturated Fat 7.5 g37.4%

Trans Fat 0.2 g

Cholesterol 1173.8 mg

Sodium 1109.8 mg46.2%

Total Carbohydrates 63 g21%

Dietary Fiber 10.1 g40.5%

Sugars 33.5 g

Protein 64 g128%

Vitamin A 781.9% Vitamin C 272.1%

Calcium 19.2% Iron 178.6%

*Based on a 2000 Calorie diet


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.