Chicken liver is a nutritious and flavorful ingredient often overlooked in the kitchen. This Chicken Liver with Onion and Pepper stir-fry transforms chicken liver into a delicious dish bursting with savory, slightly spicy, and umami-packed flavors. Marinated with Shaoxing wine, soy sauce, and stir-fried with aromatic garlic, ginger, and fresh vegetables, this dish comes together quickly and makes for a satisfying and wholesome meal. Serve it over rice or noodles for a well-balanced and nutrient-rich dinner.
Ingredients:
For Marinating:
- 12 oz (340 g) chicken liver, sliced into ¼” (½ cm) pieces
- 2 teaspoons of Shaoxing wine, or you can substitute with dry sherry.
- ½ teaspoon salt
- 1½ teaspoons cornstarch
For the Sauce:
- ¼ cup chicken broth
- 1 tablespoon of Shaoxing wine, or alternatively, use dry sherry.
- 1 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- 2 teaspoons sugar
- 1½ teaspoons cornstarch
- ¼ teaspoon ground Sichuan peppercorns (or ground black pepper)
For Stir-Fry:
- 2 tablespoons peanut oil
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
- ½ onion, sliced into bite-size pieces
- 1 bell pepper (or sweet pepper, or both), sliced into bite-size pieces
- 1 teaspoon sesame oil
Instructions:
- Marinate the Chicken Liver: In a small bowl, combine the chicken liver with 2 teaspoons of Shaoxing wine, ½ teaspoon of salt, and 1½ teaspoons of cornstarch. Thoroughly combine and allow it to marinate for 15 to 20 minutes as you get the other ingredients ready.
- Prepare the Sauce: In another bowl, whisk together the chicken broth, 1 tablespoon Shaoxing wine, light soy sauce, dark soy sauce, sugar, 1½ teaspoons cornstarch, and ground Sichuan peppercorns (or black pepper). Set the sauce aside.
- Sear the Chicken Liver: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken liver and stir-fry for 2-3 minutes until the liver is browned on the outside but not fully cooked through.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of peanut oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant. Then, add the onion and bell pepper slices, stir-frying for 2-3 minutes until they begin to soften but still retain a slight crunch.
- Combine and Cook: Return the partially cooked chicken liver to the pan, along with any juices. Briefly mix the prepared sauce before pouring it into the skillet. Stir everything together, ensuring the chicken liver and vegetables are evenly coated in the sauce. Continue cooking for 2-3 minutes until the sauce thickens slightly and the chicken liver is fully cooked through.
- Finish and Serve: Drizzle the stir-fry with 1 teaspoon of sesame oil for a nutty aroma. Remove from heat and serve the chicken liver with onion and pepper stir-fry over steamed rice or noodles for a complete meal.
Conclusion:
This Chicken Liver with Onion and Pepper stir-fry is a flavorful and nutrient-rich dish that’s perfect for adventurous eaters looking to incorporate more offal into their diet. The tender chicken liver is perfectly complemented by the sweetness of onions and bell peppers, while the rich, savory sauce brings everything together. Quick and easy to prepare, this dish is a great option for weeknight meals that deliver on taste and nutrition.
Chicken Liver with Onion and Pepper: A Flavorful Stir-Fry
This stir-fry combines marinated chicken liver withonions and bell peppers, cooked in a savory sauce of soy sauce, Shaoxing wine,and Sichuan pepper. It’s a quick, flavorful dish perfect for serving over rice.
Ingredients
For Marinating:
- 12 oz 340 g chicken liver, sliced into ¼” (½ cm) pieces
- 2 teaspoons of Shaoxing wine or you can substitute with dry sherry.
- ½ teaspoon salt
- 1½ teaspoons cornstarch
For the Sauce:
- ¼ cup chicken broth
- 1 tablespoon of Shaoxing wine or alternatively, use dry sherry.
- 1 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- 2 teaspoons sugar
- 1½ teaspoons cornstarch
- ¼ teaspoon ground Sichuan peppercorns or ground black pepper
For Stir-Fry:
- 2 tablespoons peanut oil
- 3 cloves garlic minced
- 2 teaspoons ginger minced
- ½ onion sliced into bite-size pieces
- 1 bell pepper or sweet pepper, or both, sliced into bite-size pieces
- 1 teaspoon sesame oil
Instructions
- Marinate the Chicken Liver: In a small bowl, combine the chicken liver with 2 teaspoons of Shaoxing wine, ½ teaspoon of salt, and 1½ teaspoons of cornstarch. Thoroughly combine and allow it to marinate for 15 to 20 minutes as you get the other ingredients ready.
- Prepare the Sauce: In another bowl, whisk together the chicken broth, 1 tablespoon Shaoxing wine, light soy sauce, dark soy sauce, sugar, 1½ teaspoons cornstarch, and ground Sichuan peppercorns (or black pepper). Set the sauce aside.
- Sear the Chicken Liver: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the marinated chicken liver and stir-fry for 2-3 minutes until the liver is browned on the outside but not fully cooked through.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of peanut oil. Add the minced garlic and ginger, stirring for 30 seconds until fragrant. Then, add the onion and bell pepper slices, stir-frying for 2-3 minutes until they begin to soften but still retain a slight crunch.
- Combine and Cook: Return the partially cooked chicken liver to the pan, along with any juices. Briefly mix the prepared sauce before pouring it into the skillet. Stir everything together, ensuring the chicken liver and vegetables are evenly coated in the sauce. Continue cooking for 2-3 minutes until the sauce thickens slightly and the chicken liver is fully cooked through.
- Finish and Serve: Drizzle the stir-fry with 1 teaspoon of sesame oil for a nutty aroma. Remove from heat and serve the chicken liver with onion and pepper stir-fry over steamed rice or noodles for a complete meal.