Chicken Livers in Italian Tomato Sauce


Chicken livers work well for the quick-cooking technique of stir-frying.

Chicken Livers in Italian Tomato Sauce
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins


  • 1 14.5 ounce can tomatoes, cut up

  • 1 tablespoon cornstarch

  • 1 teaspoon sugar

  • ½ teaspoon Italian seasoning, crushed

  • ⅛ - ¼ teaspoon crushed red pepper

  • Nonstick spray coating

  • 1 cup thinly bias-sliced carrots

  • ½ cup chopped onion

  • 2 cloves garlic, minced

  • 1 medium green sweet pepper, cut into strips

  • 1 tablespoon cooking oil

  • ½ pound chicken livers, halved

  • 4 ounce spaghetti, cooked and drained


  1. For sauce, stir together undrained tomatoes, cornstarch, sugar, Italian seasoning, and red pepper. Set aside.

  2. Spray a wok or large skillet with nonstick spray coating. Stir-fry carrots for 2 minutes. Add onion and garlic; stir-fry for 1 minute. Add green pepper and stir-fry 1 to 3 minutes more or until vegetables are crisp-tender. Remove from wok.

  3. Add oil to hot wok. Stir-fry chicken livers for 2 to 3 minutes or until cooked through. Push livers from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.

  4. Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve immediately over spaghetti. Makes 4 servings.

Nutrition Facts (per serving)

273 Calories
7g Fat
38g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 273
% Daily Value *
Total Fat 7g 9%
Cholesterol 249mg 83%
Sodium 245mg 11%
Total Carbohydrate 38g 14%
Protein 16g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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