Description
This flavorful Chicken Liver with Onion and Pepper stir-fry is a quick and savory dish featuring tender chicken livers cooked to perfection with aromatic garlic, ginger, and a rich soy-based sauce. Enhanced by the slight heat of Sichuan peppercorns and the sweetness of bell peppers and onions, this dish is perfect served hot over steamed rice for a fulfilling meal.
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 sliced chicken liver to a medium-sized bowl and drain any excess liquid. Pour in 2 teaspoons of Shaoxing wine and sprinkle 1/2 teaspoon salt over the liver. Gently mix by hand to combine, then sprinkle the liver with 1 1/2 teaspoons cornstarch and mix again to evenly coat each piece.
- Mix the sauce: In a medium 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 well to fully dissolve the cornstarch and blend the flavors.
- Cook the chicken liver: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until hot. Spread the marinated chicken liver in a single layer, ensuring pieces do not overlap. Cook undisturbed for about 1 minute until the bottoms turn golden brown. Flip the liver pieces and cook for another minute or until just cooked through. If any blood remains, cook a bit longer. Transfer the cooked liver to a plate and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 tablespoon peanut oil followed by the minced garlic and ginger. Stir a few times until fragrant, about 30 seconds.
- Cook vegetables: Add the sliced onion to the skillet and stir-fry for about 1 minute until it softens slightly.
- Combine and thicken: Return the cooked chicken liver to the pan, then add the sliced bell pepper. Stir the prepared sauce again to ensure it’s well mixed and pour it over the ingredients in the skillet. Cook while stirring continuously until the sauce thickens and coats the liver and vegetables evenly.
- Finish and serve: Turn off the heat and drizzle the 1 teaspoon sesame oil into the dish. Give a final stir to incorporate the sesame aroma, then immediately transfer everything to a serving plate. Serve hot over steamed rice for a complete main dish.
Notes
- Ensure the chicken liver is fresh and properly cleaned; trim any connective tissue or fat before slicing.
- Use Shaoxing wine for authentic flavor, but dry sherry can be used as a substitute.
- Do not overcrowd the pan when cooking liver to allow proper browning.
- Adjust the amount of Sichuan peppercorns based on your spice preference.
- Serve immediately to enjoy the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chicken liver stir fry, chicken liver recipe, Chinese chicken liver, quick liver dish, liver with peppers, easy stir fry
