What can I serve with Thai Chicken Liver Stir-Fry?

The classic pairing is steamed jasmine rice, but there are many other great options. You can serve it with sticky rice, noodles, or even bread for a fun twist. A side of fresh vegetables, cucumber slices, or a simple Thai omelet also works beautifully. If you want to turn it into a full meal, try adding a small bowl of soup or a fried egg on top of your rice.

How can I make Thai Chicken Liver Stir-Fry less spicy?

If you prefer a milder dish, reduce or remove the chilies altogether. You can replace them with red bell peppers for color without heat. The rest of the flavor will still shine through because the sauce itself is rich and delicious. Even without spice, your Thai Chicken Liver Stir-Fry will have plenty of taste from the garlic, soy sauce, and oyster sauce.

Can I use other types of liver for this recipe?

Yes, you can. While Thai Chicken Liver Stir-Fry traditionally uses chicken liver, you can experiment with pork or beef liver if that’s what you have available. Just remember that cooking times may differ slightly since beef liver is denser. Always cook just until tender, not dry.

What is the secret to making Thai Chicken Liver Stir-Fry taste authentic?

The secret to a truly authentic Thai Chicken Liver Stir-Fry lies in balance. Use fresh garlic, good-quality soy sauce, and oyster sauce, and don’t skip the sugar or chilies. Thai cooking is about harmony, so the flavors should be bold yet balanced, never overpowering. Cooking quickly at high heat helps keep the liver tender and the sauce rich and glossy.

Thai Chicken Liver Stir-Fry: Delicious Authentic Thai Recipe

Description

Thai Chicken Liver Stir-Fry is a quick and flavorful Thai dish made with tender chicken liver, garlic, and savory sauces. It’s rich in umami flavor, slightly sweet, and best enjoyed with jasmine rice for a comforting homemade meal.

Ingredients

Scale

2 tbsp or 30 ml oil
3 cloves of garlic, minced
200 g chicken liver, sliced thinly
1 tbsp or 15 ml light soy sauce
1.5 tbsp or 22 ml oyster sauce
1 tsp or 4 g sugar
0.5 tsp or 2 g rosdee seasoning powder
1/2 onion, sliced
3 prik chi fa chilies, sliced (optional)

Instructions

Heat the oil in a pan over medium heat. Add minced garlic and sauté until golden and fragrant.
Add the sliced chicken liver to the pan and stir-fry until almost cooked through, about 2–3 minutes.
Pour in the light soy sauce, oyster sauce, sugar, and rosdee seasoning powder. Stir well to coat the liver evenly.
Add the sliced onion and chilies, then continue cooking until the vegetables soften to your liking.
Serve your Thai Chicken Liver Stir-Fry hot with jasmine rice or sticky rice and enjoy.

Notes

Do not overcook the liver or it may become tough. Cook just until tender.
If you prefer a milder taste, substitute chilies with sliced bell peppers.
Use fresh garlic and onion for the best flavor.
For extra aroma, add a handful of Thai basil leaves before removing from heat.
You can soak the liver in milk for 10 minutes to reduce any strong odor.

Nutrition

Serving Size: 1 plate
Calories: 260
Sugar: 3 g
Sodium: 820 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 320 mg

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