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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
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
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In a pan over medium-high heat, add garlic and cook until fragrant.
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Add onion & red bell pepper slices, cook until soft.
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Next, add chicken livers and cook for about 2 minutes.
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Pour oyster sauce, soy sauce, and water into the pan. Mix to combine.
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If using seasoning granules, you can add at this point.
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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.
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Season with salt & pepper. Do a taste test & adjust the seasoning if needed.
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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.