Stir-Fried Chicken Livers with Thai Basil and Chilli
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Ingredients
- 400 g chicken livers
- 4 garlic cloves
- 3 fresh red chillies
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp palm sugar
- 20 g fresh holy basil or thai basil
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 200 kcal
- Protein
- 18.3 g
- Carbohydrate
- 4 g
- of which sugars
- 1.9 g
- Fat
- 11.7 g
- of which saturates
- 2.2 g
- Fibre
- 0.3 g
- Salt
- 2.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Trim the chicken livers and cut into bite-sized pieces.
- 2
Crush the garlic and finely chop the red chillies.
- 3
Heat the vegetable oil in a wok over a high heat and fry the garlic and chillies for 30 seconds until fragrant.
- 4
Add the chicken livers and stir-fry for 5 to 6 minutes until browned on the outside and cooked through with no pink remaining in the middle.
- 5
Season with the fish sauce, soy sauce and palm sugar.
- 6
Stir in the holy basil leaves until wilted and serve with jasmine rice.
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