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  • Chicken Liver Stir-fry with Lemongrass and Thai Basil

Chicken Liver Stir-fry with Lemongrass and Thai Basil

Chicken Liver Stir-fry with Lemongrass and Thai Basil

By OcadoLifePublished on 11 August 2025In her budget-friendly Chicken Liver Stir-fry with Lemongrass and Thai Basil, OcadoLife recipe editor Lauren Hoffman champions a thrifty cut of meat that often goes under the radar: “Chicken livers may not be the first thing that springs to mind for a stir-fry, but they’re rich and creamy, high in protein and a great-value option for speedy weeknight cooking. The secret to this spicy, aromatic recipe is to have all your ingredients prepped and ready to go – the faster it cooks, the better the dish.” This is a high-protein recipe.
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Time and servings

25 minsTotal time
Serves 4411 kcal/serving
10 minsPrep time
15 minsCooking time

Ingredients

  • 300g basmati and wild rice
  • 2 lemongrass stalks, tough outer layer discarded, roughly chopped
  • 5cm piece ginger, roughly chopped
  • 1 birdseye chilli (or 1 deseeded red chilli for a milder dish)
  • 2 large garlic cloves, roughly chopped
  • 1 echalion shallot (or 2-3 small shallots), roughly chopped
  • 1 tbsp vegetable oil
  • 1 green pepper, sliced
  • 1 (190g) pack baby corn and mangetout, corn halved lengthways
  • 1 (380g) pack chicken livers, trimmed, cleaned and sliced if large
  • 1 tbsp fish sauce
  • ½ tbsp soy sauce
  • ½ tbsp palm sugar
  • 1 lime, ½ juiced, ½ cut into wedges
  • 2 good handfuls beansprouts
  • 1 (25g) pack Thai basil

Method

  • Step 1

    Cook the rice as per pack instructions. Meanwhile, make the paste: blitz the lemongrass, ginger, chilli, garlic and shallot in a blender until roughly chopped – you don’t want it smooth.

  • Step 2

    Heat the oil in a wok over high heat, add the paste and fry for 1-2 mins until aromatic. Add the green pepper and baby corn and stir-fry for 1 min, then add the livers; toss for 2 mins, until browned.

  • Step 3

    Add the fish and soy sauces, sugar and lime juice, along with the mangetout and beansprouts; toss for 1 min more or until the liver is cooked through. Turn off the heat and add the Thai basil, so it wilts slightly. Serve with the rice and the lime wedges for squeezing over.