Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sweet-and-Sour Chicken Livers
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- #55011
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 pound chicken livers, drained
1 tablespoon oil
3 medium green peppers, cut into 1" pieces
1 can (8 ounce size) pineapple chunks, drained
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup vinegar
hot cooked rice
directions
In a saucepan, saute chicken livers in oil for 8-10 minutes or until juices run clear. Add green peppers, pineapple and salt. Saute until peppers are tender.
Meanwhile, in a saucepan, combine sugar, cornstarch, broth, vinegar and soy sauce until smooth. Bring to a boil, then reduce heat. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken livers.
Serve over rice.
added by
FDFW
nutrition data
Nutritional data has not been calculated yet.
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