Dinner

Stir-Fried Chicken Liver with Onions and Peppers Recipe

Byrami Hayes January 28, 2026January 28, 2026

Introduction

Chicken Liver with Onion and Pepper is a quick and flavorful stir-fry that combines tender chicken livers with aromatic garlic, ginger, and a savory sauce. This dish is perfect for a nutritious weeknight dinner served over steamed rice.

The image shows a white plate with a mix of cooked beef slices, red and green bell pepper pieces, and chunks of cooked white onion, all stir-fried together. The beef pieces are brown and look tender with a slightly shiny surface, while the peppers add bright colors with shiny red and green patches. The white onion pieces are soft, slightly translucent, and curved. Small sesame seeds are sprinkled evenly on top, adding texture. The plate sits on a white marbled surface with black chopsticks resting nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz chicken liver, sliced to 1/4” (1/2 cm) pieces
2 teaspoons Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1 1/2 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
2 teaspoons sugar
1 1/2 teaspoon cornstarch
1/4 teaspoon ground Sichuan peppercorns (or ground black pepper)
2 tablespoons peanut oil
3 cloves garlic, minced
2 teaspoons minced ginger
1/2 onion, sliced to bite-size pieces
1 bell pepper (or sweet pepper, or both), sliced to bite-size pieces
1 teaspoon sesame oil

Instructions

Step 1: Place the chicken liver in a medium-sized bowl, drain any excess liquid, then add 2 teaspoons Shaoxing wine and 1/2 teaspoon salt. Gently mix with your hand to combine, then sprinkle with 1 1/2 teaspoons cornstarch and mix again to coat evenly.
Step 2: In another bowl, combine 1/4 cup chicken broth, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 2 teaspoons sugar, 1 1/2 teaspoon cornstarch, and 1/4 teaspoon ground Sichuan peppercorns. Stir well to prepare the sauce.
Step 3: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until hot. Spread the sliced chicken liver without overlapping and cook for 1 minute without stirring until the bottom is golden brown. Flip and cook the other side for about 1 minute until just cooked through. If you see blood, cook a bit longer. Transfer the liver to a plate and set aside.
Step 4: Add the remaining 1 tablespoon peanut oil to the skillet, then add minced garlic and ginger. Stir a few times until fragrant.
Step 5: Add the sliced onion and stir-fry for 1 minute.
Step 6: Return the cooked liver to the pan, add the sliced bell pepper, and stir the sauce mixture again to dissolve the cornstarch completely. Pour the sauce into the pan and stir-fry until the sauce thickens and evenly coats the ingredients.
Step 7: Turn off the heat, add the sesame oil, give everything a final stir, and immediately transfer to a serving plate.
Step 8: Serve hot over steamed rice as a main dish.

Tips & Variations

For a milder flavor, use only bell peppers without the Sichuan peppercorns. You can also substitute Shaoxing wine with dry sherry or omit alcohol entirely if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to avoid overcooking the liver, which can become tough.

How to Serve

A dish served in a white bowl filled with stir-fried beef pieces mixed with bright green bell peppers, orange carrot slices, and white onions. The beef looks soft and brown with a slightly glossy sauce coating it. The bell peppers and carrots are cut into medium-sized chunks, and the onions are in large slices, adding a fresh look and texture contrast. A woman's hand holds wooden chopsticks picking up some beef and vegetables from the bowl. The bowl rests on a white marbled surface, adding a clean and elegant feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken livers for this recipe?

Yes, but thaw them completely and pat dry before marinating to ensure even cooking and proper coating with the cornstarch.

Is it necessary to use Shaoxing wine?

While Shaoxing wine adds authentic flavor, you can substitute it with dry sherry or skip it if you prefer an alcohol-free version; the dish will still be delicious.