Chicken Liver Stir Fry

Chicken Liver with Sweet Chilli

(Pad Pik Waan Kuang Nai Gai)

chicken-liver-sweet-chilli-recipeYou want authentic Thai food? You got it! Traditional Thai recipes often use chicken livers whilst so many westerners throw them to the dogs, which is such a waste considering the flavour, texture and nutritional value. In the UK it’s virtually impossible to get anything but frozen chicken livers. The French and Flemish on the other hand use them abundantly to make wonderful Chicken liver pates

When cooked properly, the chicken liver is so tender, ooh so tender, delicately flavoured and will literally dissolve and melt in your mouth

Just balance the right amount of ingredients with the right heat and cooking timings for a truly delicious, mouth watering Thai food delight. Take a quick look at our Thai Stir Fry tips article.

If you like chicken liver recipes, try our Chicken Liver Red Curry Recipe

Chicken Liver Stir Fry with Sweet Chilli

(Serves 2)
300 g Chicken Liver (About 1 cup)
1/2 Cup Sweet Chillies (bell pepper)
2 Spring Onions
2 Garlic Cloves
3 Thai Chillies
1/2 tbs Fish Sauce
1 tbs Thai Seasoning Sauce
2 tbs Oyster Sauce
1/2 ts Sugar
2 tbs Oil

Wash and cut the chicken liver to small bite size pieces and leave
Crush and chop the garlic, slice and chop the chillies fairly small, leave together
Wash and cut sweet chilli and spring onions

Pour oil in a wok and bring to medium high heat
Add the garlic and chillies, stir fry until you get good aroma
Add the chicken liver and stir, if it gets too dry add a little water leave to cook for 1 minute
Add fish sauce, seasoning sauce, oyster sauce and sugar, stir fry and mix together for about 2-3 minutes
Add sweet chillies, stir about 1 minute
Add spring onions stir 3-4 times and remove
Done! If you did it right the liver will melt in your mouth. Enjoy!

Serving Suggestion:
Serve with hot jasmine rice and to accompany it? Try our Chicken and Bean Sprout Stir Fry Recipe or another great choice, try our Stir Fry Noodles with Pork Recipe and last but not least, our Sweet and Sour Pork Recipe

More info about this dish on our Thai Food Blog

Khwanjai’s Top Tips:
Timing is key to success, cook for too long and the liver becomes hard, watch the video closely

Print off the recipe to scribble any notes, it’s a quick cook this one

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