Chicken Liver Stir-Fry


(Serves 5)

500gm chicken liver, trimmed and diced
4 tbsp sesame oil
13 cup cashew nut
1 clove garlic, peeled and chopped
13 cup snow peas
8 – 10 Chinese cabbage leaves, shredded
3 tsp cornstarch
112 tbsp cold water
3 tbsp soya sauce
23 cup chicken or vegetable stock


  1. Heat oil in wok and stir-fry cashew nuts until golden brown. Dish up and set aside.
  2. Add garlic and stir-fry until fragrant.
  3. Add chicken livers and cook for 2 – 3 minutes, stirring occasionally. Dish up and set aside.
  4. Stir-fry snow peas for one minute, add in Chinese cabbage leaves and stir for another minute. Dish up and set aside.
  5. Mix cornstarch with water, then blend in soya sauce and stock. Pour mixture into the wok, stirring until the sauce thickens.
  6. Return all other ingredients into wok and mix together. Heat for one minute.
  7. Dish up and serve with hot rice.

Nutrient content per serving

Calorie : 134 kcal
Calcium : 96.5 mg
Protein : 12 g
Iron : 2 mg
Fat : 7 g

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