Sweet Sour Chicken Livers Hearts Recipes

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SWEET-AND-SOUR CHICKEN LIVERS



Sweet-and-Sour Chicken Livers image

My children didn't like liver but I knew it was good for them so I decided to hide it by substituting chicken livers in a sweet-and-sour pork recipe. My kids loved it...and they never knew the difference!-Diane Murdock, Charlotte Courthouse, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

3/4 pound chicken livers, drained
1 tablespoon vegetable oil
3 medium green peppers, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup vinegar
1 tablespoon soy sauce
Hot cooked rice

Steps:

  • In a saucepan, saute chicken livers in oil for 8-10 minutes or until juices run clear. Add green peppers, pineapple and salt; saute until peppers are tender. Meanwhile, in a saucepan, combine sugar, cornstarch, broth, vinegar and soy sauce until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken livers. Serve over rice.

Nutrition Facts :

SWEET AND SOUR CHICKEN LIVERS



Sweet And Sour Chicken Livers image

This Sweet and Sour Chicken Livers is the most mouthwatering chicken liver dishes that you can ever expect to taste ! Try out these juicy chicken liver and pineapple pieces in gravy with a bowl of rice for your next meal and tell me if you like it ! Your suggestions for this Sweet and Sour Chicken livers dish are welcome !

Provided by admin

Number Of Ingredients 0

Steps:

  • Cut the green pepper into 1/2 inch pieces and the pineapple into 10 chunks and set them aside. Heat a pan with the oil, salt and pepper and when it is hot add the livers and saute for 1 minute, stirring constantly. Remove the liver from the pan and drain. Add the chicken stock to the oily pan with the peppers and pineapple. Bring to a boil, cover the pan and turn the heat down and simmer for 5 minutes. Add the livers and the blended ingredients for the sauce and cook slowly, stirring well. When the sauce thickens and becomes smooth, turn off the heat, stir a few times and serve in a shallow bowl.

SWEET-AND-SOUR CHICKEN LIVERS



Sweet-and-Sour Chicken Livers image

Provided by FDFW

Time 29m

Yield 4

Number Of Ingredients 10

3/4 pound chicken livers, drained
1 tablespoon oil
3 medium green peppers, cut into 1" pieces
1 can (8 ounce size) pineapple chunks, drained
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup vinegar
hot cooked rice

Steps:

  • In a saucepan, saute chicken livers in oil for 8-10 minutes or until juices run clear. Add green peppers, pineapple and salt. Saute until peppers are tender. Meanwhile, in a saucepan, combine sugar, cornstarch, broth, vinegar and soy sauce until smooth. Bring to a boil, then reduce heat. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken livers. Serve over rice.

SWEET AND SOUR LIVER



Sweet and Sour Liver image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

1 egg
Pinch sea salt
1 1/2 pounds calves liver, very thinly sliced
1 cup flour
2 cups fine dry breadcrumbs
1/4 cup butter or vegetable oil
4 large shallots, peeled and diced
Juice and segments of 2 limes
2 teaspoons brown sugar
2 hard cooked eggs

Steps:

  • Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.
  • In a large heavy skillet, over a medium high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
  • To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hard cooked egg.
  • Serve with braised green cabbage.

SAVORY CHICKEN LIVERS WITH SWEET PEPPERS AND ONIONS



Savory Chicken Livers with Sweet Peppers and Onions image

In this traditional Palestinian recipe, chicken livers are sauteed in olive oil with bell peppers, onions and garlic and seasoned with allspice, sumac, and soy. A sprinkle of lemon juice can be substituted for the sumac, a Middle Eastern seasoning with a tart, lemony taste.

Provided by IMANKAY

Categories     Chicken Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 large sliced onion
2 cloves garlic, minced
1 pound chicken livers, trimmed and chopped
1 teaspoon sumac
1 teaspoon allspice
1 teaspoon soy sauce

Steps:

  • Heat the oil in a large skillet over medium heat. Add the green and red peppers, onion, and garlic. Cook and stir for 5 minutes until peppers and onions begin to soften.
  • Add the liver to the pan, along with the sumac, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 8.5 g, Cholesterol 409.6 mg, Fat 8.4 g, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, Sodium 134.3 mg, Sugar 3.5 g

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