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Teriyaki Chicken Liver Stir-Fry

chicken - other, stirfry - other

4 teaspoons vegetable oil
1 pound chicken livers; trimmed
1 onion; halved and sliced
8 ounces snow peas; trimmed
1/2 cup soy sauce
1/4 cup pineapple juice
2 tablespoons packed brown sugar
1/4 teaspoon ground ginger
2 cloves garlic; minced
1 can (8 oz) sliced water chestnuts; drained
1 sweet red pepper; sliced
2 tablespoons cold water
4 teaspoons cornstarch
4 ounces bean sprouts

In nonstick skillet or wok, heat half of the oil over medium-high heat; cook livers for 4 minutes or until browned yet still pink inside. Transfer to plate. Add remaining oil to pan; cook onion and snow peas, stirring often, for 5 minutes. Combine soy sauce, pineapple juice, sugar, ginger and garlic; stir into pan. Add water chestnuts and red pepper; cook for 2 minutes. Return liver and juices to pan. Combine water with cornstarch; stir into pan and bring to boil. Cook, stirring, for 2 minutes or until snow peas are tender-crisp and liver is still slightly pink inside. Sprinkle with bean sprouts.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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