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Nutrition info

AmountPer 225 g serving
  • Calories270
  • Protein20 g
  • Fat13 g
  • Saturated fat3 g
  • Carbohydrates13 g
  • Fibre1 g
  • Sugars8 g
  • Cholesterol390 mg
  • Sodium230 mg
% Daily ValuePer 225 g serving
  • Potassium12
  • Calcium2
  • Iron60
  • Vitamin A470
  • Vitamin C140
  • Vitamin B663
  • Vitamin B12940
  • Folate308
  • Magnesium
  • Zinc36
Food prep tip

Italian Liver And Pepper Stir-Fry

  • Stir-Fry
  • Liver
  • Italian
  • Quick 'n' Easy
Prepping15min
Cooking10min
Restingmin
  • Servings0
Nutrition informationThis recipe contains 20 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Prepare all ingredients before starting to cook. Separate livers into lobes, trim and rinse. Then pat livers dry and place in a wide dish. Slice onion in half and place cut-side down on a cutting board. Thinly slice and separate into strips. Slice peppers into bite-size strips. Finely chop jalapeno.

2

Prepare the sauce by stirring wine with the vinegar, honey and salt. Remove sprigs from rosemary stems and measure out 1/4 cup (60 mL). Then coarsely chop and stir into sauce mixture.

3

When ready to cook, place livers in a wide bowl and sprinkle with cornstarch and black pepper. Gently stir to evenly coat. Place a wide frying pan or wok over medium-high heat. Add the oil. When piping hot, add the livers keeping them as separate as possible. Cook for 3 minutes, turning and gently stirring occasionally. Remove to a plate and cover to keep warm.

4

If necessary, add more oil to the pan to coat the bottom. Keeping the heat at medium-high, add the onion, peppers and jalapenos. Stir-fry until the onion starts to soften, about 3 minutes.

5

Then return the livers to the pan and add the sauce mixture. Stir gently and often until livers are done as you like, about 4 minutes. Excellent over rice or a bed of baby spinach.