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Five Spice Chicken Livers with Peppers and Onions

An amazingly healthy Asian dinner in under 15 minutes. Just pick up fresh chicken livers and a green pepper and you’ll no doubt have the rest of the ingredients at home. Besides rice, try this quickie stir-fry over a bed of baby spinach.
Serves: 2
Prep Time: 20 min
Cook Time: 15 min


8 oz chicken livers
¼ cup all-purpose flour
1 ½ tsp Chinese five-spice powder
¼ tsp salt
1 green pepper(s), small
1 white onion, small
½ red onion(s)
¼ cup hoisin sauce
2 tbsp sherry
1 tbsp soy sauce
½ tsp hot-garlic chili sauce
1 tbsp butter
1 tbsp vegetable oil
½ cup water
2 green onion(s), thinly sliced (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Prepare all ingredients before starting to cook. Clean livers by separating into lobes, then trim off all fat and connective tissue. Rinse, then pat dry. In a cereal size bowl, stir flour with five spice powder and salt. Cut pepper into inch (2.5 cm) size pieces. Slice onion in half, then place cut side down on a cutting board and slice about ¼ inch (0.5 cm) thick. Separate onion pieces.

  2. Prepare sauce by stirring hoisin sauce with sherry, soy and hot garlic chili sauce.

  3. Heat the oil and butter together in a large wide frying pan over medium heat. Add a few livers to the flour mixture and turn to evenly coat. Place in the hot pan. Repeat until all are added. Cook about one minute, then turn and continue cooking about 2 more minutes. Remove to a plate.

  4. Add pepper and sliced onion to the pan along with water. Turn heat to medium high and stir often until water is evaporated, about 5 minutes.

  5. Return livers to the pan. Pour in the sauce. Reduce the heat to medium. Stir gently and often until as thick as you like, about 2 minutes. Spoon over rice or a bed of spinach and scatter with green onions.

Nutrition Info

Per 380 g serving Amount
Protein42 g
Fat20 g
Saturated Fat6 g
Carbohydrate37 g
Fibre3 g
Sugar13 g
Cholesterol405 mg
Sodium1250 mg
Per 380 g serving % Daily Value
Vitamin A480
Vitamin C150
Vitamin B669
Vitamin B12940