Chicken Livers with Leftover Veggies

This Chicken Livers with Leftover Veggies is something that I can eat on a weekly basis.

Did you ever experience finding veggies in the fridge and you ask yourself what to do with them? I’m sure you have. This is something I mostly struggle with because I don’t know a lot of veggie dishes. It just happened one day that I had veggies that I thought would be great with chicken livers.

So, I got myself fresh chicken livers and did what I thought my younger sister would do if she has the same ingredients.

CHICKEN LIVERS WITH LEFTOVER VEGGIES IS PERFECT WITH?

RICE! The answer is always rice. However, this is also perfect with noodles and I am talking about the fresh egg noodles. Ahhh! I could almost imagine it. I should try it next time.

NOTES:

• Fresh chicken livers is always the best choice. You can also cut the chicken livers into smaller pieces if you want.
• You can use any veggies you prefer, but you may need to cook the veggies with different durations. It always depends on the type of veggies you use.

In case you missed these posts…

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am sharing this with my friends at Fiesta Friday #376 where I will be co-hosting with Angie this week. I hope you’ll stop by and join us.

Also sharing this at Lou Lou Girls Fabulous Party 368 | Full Plate Thursday ,535 |

Print

Chicken Livers with Leftover Veggies

This is one way to use leftover veggies: add chicken livers. It’s easy and quick to prepare, but delicious.

Cuisine Filipino

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Jhuls @ The Not So Creative Cook

Ingredients

• 3 cloves garlic chopped
• 1 onion sliced
• 1/3 cup sliced red bell pepper
• 500 g chicken livers
• ½ cup sliced sayote (chayote)
• ½ cup sliced carrots
• ½ cup sliced green beans
• ½ cup sliced cabbage
• ¼ cup (60 ml) soy sauce
• ¼ cup (60 ml) oyster sauce
• ¼ cup (60 ml) water
• 1 tsp seasoning granules
• Salt & pepper to taste

Instructions

1. In a pan over medium-high heat, add garlic and cook until fragrant.
2. Add onion & red bell pepper slices, cook until soft.
3. Next, add chicken livers and cook for about 2 minutes.
4. Pour oyster sauce, soy sauce, and water into the pan. Mix to combine.
5. If using seasoning granules, you can add at this point.
6. Add sliced sayote and carrots. Cover the pan and cook for 5-7 minutes or until tender (depending on how thick or thin your slices are). Add cabbage and green beans, cook for about 1 minute.
7. Season with salt & pepper. Do a taste test & adjust the seasoning if needed.
8. Serve with rice.

Recipe Notes

• Fresh chicken livers is always the best choice. You can also cut the chicken livers into smaller pieces if you want.
• You can use any veggies you prefer, but you may need to cook the veggies with different durations. It always depends on the type of veggies you use.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

Please follow and like us: