This easy Thai chicken liver stir-fry recipe comes together in just 20 minutes, making it perfect for a quick and flavorful weeknight dinner. With a savory and slightly sweet sauce and customizable spice, it’s a delicious choice for busy nights when you’re craving something different!
Tip: Don’t miss these reader-favorite chicken stir-fries! Try gai pad med mamuang with cashew nuts, chicken basiland gai pad prik pao with chili paste.
A quick and easy stir-fry
What’s great about this recipe? You can switch up the protein however you like! Use chicken, pork, or beef liver—or go for sliced chicken thighs, turkey, or even shrimp.
Liver might not be the first thing you think of for a quick stir-fry, but trust me, this dish will surprise you. The sauce ties everything together with its perfect mix of savory and slightly sweet flavors, making the liver tender and flavorful in every bite.
The real charm of this recipe is how simple it is. A few fresh ingredients and a hot pan are all you need to create something truly satisfying.
Serve it with rice to soak up the sauce, or pair it with stir-fried vegetables for a lighter option. Either way, it’s packed with flavor and sure to become a favorite.
Give it a try—it’s quick, easy, and so much better than you’d expect from such a simple recipe. Sometimes, the simple things really are the best, right?
Ingredient Notes
Everything you need is available at your local Asian grocery store or Asian market. For exact measurements, refer to the recipe card below!
- Chicken liver – You can substitute with pork liver or other types of liver based on your preference.
- Prik chi fa chili peppers – These are mild, large Thai chilies (red and green) that add vibrant color and gentle heat; you can substitute with bell peppers or different large chilies.
- Onion
- Garlic
- Rosdee seasoning powder – A powdered Thai seasoning mix that enhances the savory taste; you can substitute chicken bouillon powder if unavailable.
- Light soy sauce – A lighter, less salty soy sauce commonly used for seasoning without overpowering the dish; avoid using dark soy sauce for this recipe.
- Oyster sauce – A savory sauce made from oyster juices, salt, and sugar, commonly used in Thai cooking for its rich, umami flavor.
- Sugar – I used natural cane sugar, but white sugar works too—use what you have on hand!
- Oil – Use a neutral cooking oil like vegetable, canola, or sunflower oil.
How to stir-fry chicken liver
Step 1: Heat the oil in a pan over medium heat. Add minced garlic and sauté until it’s golden and fragrant.
Step 2: Add the sliced chicken liver to the pan and stir-fry until it’s almost cooked through, about 2–3 minutes.
Step 3: Pour in all the sauces and seasonings (light soy sauce, oyster sauce, sugar, and rosdee seasoning powder), stirring well to coat the liver evenly.
Step 4: Toss in the onion and chilies (or bell peppers). Cook until the vegetables soften to your liking. Serve hot with jasmine rice or sticky rice. Enjoy!
Tips for stir-frying liver
- Don’t overcrowd the pan: Work in batches if needed. Too much liver in the pan will lower the heat, preventing a good sear.
- Remove excess moisture: Pat the liver dry with a paper towel to remove excess moisture. This helps it sear without steaming.
- Balance the flavors: When cooking Thai food, always taste and adjust sweetness, saltiness, or spice levels at the end for a perfectly balanced dish.
- Cook quickly: Stir-fry the liver on high heat for just a few minutes—overcooking makes it tough and rubbery.
How to store and reheat leftovers
- Storing: Let the stir-fry cool completely before transferring it to an airtight container. Store in the fridge for up to 2 days.
- Reheating: Heat a non-stick pan over medium heat with a bit of oil to prevent sticking. Stir gently until warmed through. Reheat just until warm to keep the liver tender and prevent it from drying out.
- Make ahead: To save even more time, you can prep the ingredients in advance—slice the liver, chop the veggies, and mix the sauces. Store everything in separate airtight containers in the fridge, and when it’s time to cook, just toss it all in the pan for a quick and easy stir-fry!
More easy stir-fry recipes you’ll love
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Thai Chicken Liver Stir-Fry Recipe
Try this Thai chicken liver stir-fry recipe! Quick and easy, ready in 20 minutes, with customizable spice and protein to suit your taste.
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Heat the oil in a pan over medium heat. Add minced garlic and sauté until it’s golden and fragrant.
2 tbsp or 30 ml oil, 3 cloves of garlic
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Add the sliced chicken liver to the pan and stir-fry until it’s almost cooked through, about 2–3 minutes.
200 g chicken liver
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Pour in all the sauces and seasonings (light soy sauce, oyster sauce, sugar, and rosdee seasoning powder), stirring well to coat the liver evenly.
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
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Toss in the onion and chilies (or bell peppers). Cook until the vegetables soften to your liking. Serve hot with jasmine rice or sticky rice. Enjoy!
1/2 onion, 3 parch of faicies
- Use the nutrition card in this recipe as a guideline.
- Prik chi fa chili peppers – These are mild, large Thai chilies (red and green) that add vibrant color and gentle heat; you can substitute with bell peppers or different large chilies.
Calories: 284kcal | Carbohydrates: 10g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 345mg | Sodium: 944mg | Potassium: 330mg | Fiber: 1g | Sugar: 3g | Vitamin A: 11100IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 10mg