Crispy chicken livers with spring onion noodles recipe
Spice up your midweek meals with these crispy chicken liver noodles. Tender meat is coated in a honey, chilli and ginger glaze and piled on top of wholewheat noodles. Scatter with crunchy spring onions and tuck in!
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 659 calories / serving
- Dairy-free
- Healthy
Ingredients
- 380g chicken livers
- 1 tbsp vegetable oil
- 2½ tbsp clear honey
- 1 red chilli, finely chopped
- 1 garlic clove, crushed
- 25g ginger, peeled and grated
- 250g wholewheat noodles
- 100g spring onions, finely sliced
- 2 tbsp reduced-salt soy sauce
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Shop ingredientsEach serving contains
- Energy
- 2790kJ 659.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 13g
of the Reference intake
Carbohydrate 104.7gProtein 37.0gFibre 11.6g
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- Drain and pat the chicken livers dry with kitchen paper, trim off any sinew and season with black pepper. Heat 1 tbsp oil in a nonstick frying pan over a high heat and fry the livers for 8-10 mins, turning halfway, until cooked through and crisp (be careful as they may spit as they fry). Transfer to a plate.
- Meanwhile, mix the honey, chilli, garlic and ginger with 1 tbsp water in a small saucepan over a medium low heat. Cook for 5-6 mins until thickened and fragrant. Brush most of the glaze over the resting chicken livers.
- Cook the noodles to pack instructions, drain well, then return to the pan with the heat off . Toss through most of the spring onion and drizzle in the soy sauce. Divide between 4 bowls. Slice the chicken livers and divide between the bowls. Drizzle over the remaining sweet chilli sauce and scatter with the remaining spring onions.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
