Thai Chicken Liver Stir-Fry Recipe
Try this Thai chicken liver stir-fry recipe! Quick and easy, ready in 20 minutes, with customizable spice and protein to suit your taste.
Ingredients
- 2 tbsp or 30 ml oil
- 3 cloves of garlic, minced
- 200 g chicken liver, sliced thinly
- 1 tbsp or 15 ml light soy sauce
- 1.5 tbsp or 22 ml oyster sauce
- 1 tsp or 4 g sugar
- 0.5 tsp or 2 g rosdee seasoning powder
- 1/2 onion, sliced
- 3 prik chi fa chilies, sliced, optional, see notes
Instructions
- Heat the oil in a pan over medium heat. Add minced garlic and sauté until it’s golden and fragrant.2 tbsp or 30 ml oil, 3 cloves of garlic
- Add the sliced chicken liver to the pan and stir-fry until it’s almost cooked through, about 2–3 minutes.200 g chicken liver
- Pour in all the sauces and seasonings (light soy sauce, oyster sauce, sugar, and rosdee seasoning powder), stirring well to coat the liver evenly.1 tbsp or 15 ml light soy sauce, 1.5 tbsp or 22 ml oyster sauce, 1 tsp or 4 g sugar, 0.5 tsp or 2 g rosdee seasoning powder
- Toss in the onion and chilies (or bell peppers). Cook until the vegetables soften to your liking. Serve hot with jasmine rice or sticky rice. Enjoy!1/2 onion, 3 prik chi fa chilies
Notes
- Use the nutrition card in this recipe as a guideline.
- Prik chi fa chili peppers - These are mild, large Thai chilies (red and green) that add vibrant color and gentle heat; you can substitute with bell peppers or different large chilies.
Calories: 284kcal | Carbohydrates: 10g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 345mg | Sodium: 944mg | Potassium: 330mg | Fiber: 1g | Sugar: 3g | Vitamin A: 11100IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 10mg
