Chili Garlic Chicken Liver with Fresh Veg
Spicy, savory chicken liver stir-fried in a bold sambal goreng sauce with tomato and cucumber on the side. Ready in under 20 minutes — pure weeknight heat.
- Total time
- 18 min
- Servings
- 2
- Calories
- 220
- Protein
- 22g
quickboldindonesianchickentendercrispyweeknightmain-dish
Ingredients
- ½ lb chicken liver
- 3 tbsp red chili paste (sambal or sriracha)
- 3 cloves garlic, minced
- 1 large tomato, sliced
- ½ whole cucumber, sliced
- ½ whole lime
Instructions
- 1
Pat chicken liver dry with paper towels. Cut into 1-inch pieces.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 3
Add garlic and cook 30 seconds until fragrant, then add sambal paste and stir for 1 minute.
- 4
Add chicken liver pieces and cook, stirring often, for 6–7 minutes until no pink remains.
- 5
Squeeze lime juice over the liver, season with salt and pepper, then plate immediately.
- 6
Serve hot with tomato and cucumber slices on the side.
Tools you’ll need
- large skillet, 10–12 inch
- paper towels
- cutting board
- knife
- wooden spoon
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