cambodian

Stir Fried Chicken Liver With Lemongrass And Basil

This stir-fried dish pairs chicken livers with lemongrass, thinly sliced, fresh basil leaves and jasmine rice, cooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

75 g Carbohydrates

20 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

179g chicken livers 213 kcal
188g jasmine rice, cooked 244 kcal
16g lemongrass, thinly sliced 6 kcal
7g garlic, minced 10 kcal
72g onion, sliced 29 kcal
81g red bell pepper, sliced 25 kcal
14g fish sauce 5 kcal
11g neutral oil 97 kcal
2g ground black pepper 5 kcal
4g white sugar 15 kcal
11g fresh basil leaves 4 kcal

Cooking instructions

chicken livers
Rinse chicken livers and pat dry. Cut into bite-size pieces.
lemongrassgarlicneutral oil
Heat oil in a wok over medium-high heat. Add garlic and lemongrass; stir-fry 20 seconds.
chicken livers
Add chicken livers and cook 3 to 4 minutes, stirring, until browned and just cooked through.
onionred bell pepper
Add onion and bell pepper; stir-fry 2 minutes until crisp-tender.
fish sauceground black pepperwhite sugar
Season with fish sauce, black pepper, and sugar. Toss to coat.
jasmine ricefresh basil leaves
Turn off heat and fold in basil. Serve with cooked jasmine rice.