Stir-Fried Chicken Liver with Onions and Peppers Recipe
A flavorful Chinese stir-fry featuring tender chicken liver cooked with onions, bell peppers, and a savory sauce infused with Shaoxing wine and Sichuan peppercorns, perfect for a quick and nutritious meal served over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stir Frying
- Cuisine: Chinese
Ingredients
Scale
Chicken Liver Marinade
- 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 teaspoons cornstarch
Sauce
- 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 teaspoons cornstarch
- 1/4 teaspoon ground Sichuan peppercorns (or ground black pepper)
Stir Fry Ingredients
- 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
- Marinate the liver: Add the chicken liver to a medium-sized bowl, draining off any excess liquid. Pour in 2 teaspoons of Shaoxing wine and sprinkle with 1/2 teaspoon salt. Gently mix the liver with your hand to combine. Then sprinkle 1 1/2 teaspoons cornstarch over the liver and mix again until the pieces are evenly coated.
- Mix the sauce: In a separate medium-sized 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 teaspoons cornstarch, and 1/4 teaspoon ground Sichuan peppercorns. Stir until completely blended.
- Cook the liver: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until hot. Spread the chicken liver slices in the skillet without overlapping. Cook for 1 minute without stirring until the bottom turns golden brown. Flip and cook the other side for about 1 minute, until just cooked through. Cook a little longer if any blood is still visible. Then transfer the cooked liver to a plate and set aside.
- Stir-fry aromatics and vegetables: Add the remaining 1 tablespoon peanut oil to the skillet. Add minced garlic and ginger, stirring a few times to release their fragrance. Then add the sliced onion and stir-fry for 1 minute until slightly softened.
- Combine all ingredients: Return the cooked chicken liver to the skillet and add the sliced bell pepper. Stir the prepared sauce again to ensure the cornstarch is fully dissolved, then pour the sauce into the pan. Stir constantly and cook until the sauce thickens and evenly coats all the ingredients.
- Finish and serve: Turn off the heat, drizzle 1 teaspoon sesame oil over the stir-fry, and give it a final stir. Immediately transfer the dish to a serving plate and serve hot over steamed rice.
Notes
- Ensure the chicken liver is sliced evenly to promote uniform cooking.
- Sichuan peppercorns provide a unique numbing spice, but ground black pepper can be used as a milder substitute.
- Adjust the sugar level in the sauce to your preferred sweetness.
- Use fresh chicken livers for best texture and flavor.
- Cooking liver quickly at medium-high heat prevents it from becoming tough.
Keywords: chicken liver stir fry, Chinese chicken liver recipe, liver with onion and pepper, Shaoxing wine chicken liver, easy stir fry
