Thai Stir Fried Chicken Livers
Elevate your weeknight dinners with this flavorful Thai Stir Fried Chicken Livers recipe, a quick and satisfying dish that bursts with authentic Southeast Asian flavors. Tender chicken livers are stir-fried with fragrant garlic, fiery bird’s eye chilies, and vibrant vegetables like onions and red bell peppers, then coated in a rich, savory sauce made with soy sauce, oyster sauce, fish sauce, and a hint of palm sugar for balance. Finished with fresh holy basil leaves, this dish delivers a perfect harmony of sweet, salty, and spicy notes. Ready in just 25 minutes, it’s an effortless way to bring bold, restaurant-quality flavors to your table. Serve it over steamed jasmine rice for a hearty, wholesome meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 g chicken livers
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 pieces bird's eye chilies, finely chopped
- 1 medium onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup holy basil leaves (or Thai basil)
- 2 tbsp water
Instructions
Rinse the chicken livers under cold water and pat them dry with a paper towel. Cut them into bite-sized pieces and set aside.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, palm sugar, and water until the sugar is dissolved. Set aside.
Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
Add the minced garlic and chilies to the wok, stirring constantly for about 30 seconds, until fragrant.
Add the sliced onion and red bell pepper to the wok. Stir-fry for 2-3 minutes until slightly softened.
Push the vegetables to one side of the wok, then add the chicken livers. Cook for 2-3 minutes without stirring to allow them to brown slightly.
Pour the prepared sauce over the chicken livers and stir everything together. Cook for another 2-3 minutes, or until the livers are cooked through but still tender.
Turn off the heat and stir in the holy basil leaves. Allow the residual heat to wilt the basil.
Serve the stir-fried chicken livers hot over steamed jasmine rice.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 8120 mg | 353% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 23.2 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 631 mg | 49% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
