Thai Chicken Liver Stir-Fry | Kitchenstagram
Looking for a quick and easy tasty dinner with a twist? This Thai Chicken Liver Stir-Fry is ready in just 20 minutes and delivers bold flavour with minimal effort. Perfect for a weeknight meal, it’s savory, slightly sweet and easy to customize based on what you have on hand.
While liver might not be your go to stir-fry ingredients, this recipe might change your mind. The sauce- rich with umami and hint of sweetness- brings out the best in the liver, making each bite tender and flavourful. Don’t love liver? No problem, swap in chicken, pork or even shrimp for an equally delicious result.
What makes this dish stands out is simplicity. A handful of ingredients, a hot skilled and you’re good to go. It’s the kind of recipe that proves you don’t need complicated steps to make something crave-worthy.
Serve it over rice to catch every drop of the sauce, or with a side of stir-fried greens for a lighter meal. It’s fast, flexible and full of character- perfect for when you want something different without spending hours in the kitchen.
Ingredients needed for Thai Chicken Liver Stir-Fry:
Chicken Liver: Tender and flavourful, chicken liver is the star of this dish. You can substitute with pork liver or another variety to suit your taste.
Chilies: Traditionally Prik Chi Fa chilies, long and mild Thai chilies are used. You can also use other variety of mild peppers or bell peppers.
Onion & Garlic: Classic aromatics that form the flavourful base of the dish.
Light Soy Sauce: Light Soy sauce adds saltiness without overpowering colour or flavour.
Oyster Sauce: Oyster sauce contributes rich umami depth and a touch of sweetness, essential in many Thai recipes.
Sugar: A small amount o sugar balances the flavours. White sugar or brown sugar can be used.
Oil: Use any neutral oil, vegetable oil, canola oil or sunflower oil or any neutral oil suitable for high-heat cooking.
Storage & Make-ahead Tips:
Make-ahead: Short on time? Prep in advance! Slice the liver, chop the veggies and mix your sauce. Store each in separate airtight containers in the fridge. When you are ready, just stir-fry everything together for a quick, fresh meal.
Refrigeration: Once your stir-fry has cooled, transfer it to a sealed container and refrigerate. It stays fresh for up to 2 days.
Reheating: Warm a non-stick skillet with a touch of oil over medium heat. Add the leftovers and stir gently. Heat only until just warmed to keep the liver soft and juicy- avoid overcooking.
Ingredients
250 gm Chicken Liver
2 tbsp Oil
2-3 nos. Garlic cloves
4-5 nos. Fresh Red chili
1 tsp Brown Sugar
2 tbsp Oyster Sauce
1 tbsp Soy Sauce
2 tbsp Fish Sauce
1 no. Onion, sliced
1 no. Bell Pepper, sliced
Preparation
- Step 1: In a mortar add Thai chilies and garlic and pound them into a fine paste.
- Step 2: Heat oil in a wok over high heat. Then add the Chili-garlic paste and sauté for few minutes.
- Step 3: Add the chicken liver and fry on high heat. Then add sliced onions and bell peppers, fry for 2-3 minutes on high heat.
- Step 4: Add brown sugar, oyster Sauce, soy sauce and fish sauce, stirring well to coat the liver evenly.
- Step 5: Toss in chopped fresh red chili and cook until the vegetables soften to your liking.
- Step 6: Serve hot with steamed rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2