Description
Asian-Style Chicken Hearts stir fry with soy sauce, sesame oil, and sweet chili glaze. Tender, savory, and ready in 35 minutes.
Ingredients
Scale
- 1.1 pounds chicken hearts, trimmed and cleaned
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 1 medium sweet bell pepper, thinly sliced
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
- 5 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sweet chili sauce
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/4 cup water
Instructions
- Rinse the chicken hearts under cold water and trim excess fat. Pat dry.
- Whisk soy sauce, sesame oil, sweet chili sauce, smoked paprika, cornstarch, salt, sugar, and water.
- Heat 1 tablespoon oil and cook chicken hearts for 8 to 10 minutes until browned. Remove.
- Add remaining oil and sauté onion, carrot, and bell pepper for 4 to 5 minutes.
- Return chicken hearts and pour sauce over mixture.
- Cook 2 to 3 minutes until sauce thickens.
- Sprinkle with sesame seeds and serve hot.
Notes
- Do not overcook chicken hearts to prevent toughness.
- Add garlic or ginger for extra flavor.
- Serve over rice or noodles.
- Store leftovers in refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 320 mg