Chicken Livers & Onions (Asian-Style)

🧂 Ingredients

• 1 medium onion

  halved and sliced into half circles
• 2 tablespoons olive
• A pinch of salt
• 2 cloves garlic

  finely diced
• 1 tablespoon honey

  or rice malt syrup
• 2 tablespoons Tamari

  soy sauce or coconut aminos
• 1 teaspoon fish sauce
• 1 teaspoon coconut oil

  (or 1 tablespoon olive oil
• 400 g chicken livers

  lamb or beef liver can also be used, remove any stringy, sinewy bits and cut into medium pieces (1 lb.)
• 0.5 teaspoon salt
• Some black pepper
• Optional

  for garnish: chopped spring onions/scallions, some sesame seeds and sliced red chilli

Instructions

• 1 You will need two frying pans for this recipe, or do it in two parts.
• 2 Part 1. In one frying pan, sauté the onions two tablespoons of olive oil and a
  pinch of salt for 4-5 minutes, until golden and softened. Then add the garlic
  and stir for a minute. Follow by honey, tamari (or coconut aminos) and fish
  sauce. Stir through and take off the heat.
• 3 Part 2. In another skillet, heat coconut oil or olive oil over medium-high heat.
  Once hot, add the chicken livers and sprinkle with salt and pepper. Cook over
  medium-high heat for 2 minutes on each side. Then transfer to the pan with the
  onions and place back on the heat. Stir for about 20-30 seconds to coat the
  liver pieces in the onion and the sauce. Garnish with some chopped spring
  onions/scallions, sesame seeds and chilli.

Nutrition Info