Chicken Liver Stir-fry with Lemongrass and Thai Basil
In her budget-friendly Chicken Liver Stir-fry with Lemongrass and Thai Basil, OcadoLife recipe editor Lauren Hoffman champions a thrifty cut of meat that often goes under the radar: “Chicken livers may not be the first thing that springs to mind for a stir-fry, but they’re rich and creamy, high in protein and a great-value option for speedy weeknight cooking. The secret to this spicy, aromatic recipe is to have all your ingredients prepped and ready to go – the faster it cooks, the better the dish.” This is a high-protein recipe.
- Time: 25 min
- Servings: 4
Source: ocado.com
Ingredients
- basmati and wild rice
- lemongrass stalks, tough outer layer discarded, roughly chopped
- cm piece ginger, roughly chopped
- birdseye chilli
- large garlic cloves, roughly chopped
- echalion shallot , roughly chopped
- vegetable oil
- green pepper, sliced
- pack baby corn and mangetout, corn halved lengthways
- pack chicken livers, trimmed, cleaned and sliced if large
- fish sauce
- soy sauce
- palm sugar
- lime, ½ juiced, ½ cut into wedges
- good handfuls beansprouts
- pack Thai basil