Chicken Gizzards Stir Fry with Spicy Cabbage
Chicken Gizzards Stir Fry with Spicy Cabbage is a savory, spicy dish made by cooking sliced chicken gizzards with seasoned cabbage and aromatics in a hot pan or wok.Chicken gizzards are muscular organs with a firm, pleasantly chewy texture. They’re usually simmered or parboiled first to make them tender, then sliced and stir-fried.Spicy cabbage typically consists of shredded cabbage cooked with ingredients such as garlic, ginger, chilies, soy sauce, vinegar, and sometimes sesame oil or a chili paste like gochujang.The result is a flavorful, protein-rich stir-fry with tender-chewy gizzards, slightly crisp cabbage, and a spicy, tangy sauce. It’s commonly served hot with steamed rice or noodles.
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.
As an Amazon Associate, we may earn commissions from qualifying purchases.
Ingredients
For the gizzards
- 1½ pounds chicken gizzards trimmed and rinsed
- 4 cups chicken broth or water
- ½ teaspoon salt
- 2 cloves garlic smached
- 1 inch fresh ginger sliced
For the stir-fry sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1 tablespoon gochujang or chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
For the stir-fry
- 2 tablespoons vegetable oil or avocado oil, divided
- ½ medium green cabbage thinly sliced, (about 6 cups)
- 1 medium carrot cut into thin matchsticks
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1–2 fresh red chilies thinly sliced or ½ teaspoon crushed red pepper
- 3 green onions sliced
- 1 teaspoon sesame seeds optional
Instructions
- Cook the gizzards: Place the gizzards, water or broth, salt, smashed garlic, and sliced ginger in a saucepan. Bring to a boil, then reduce the heat to low. Cover and gently simmer for 45–60 minutes, until tender. Add water as needed to keep them covered.
- Slice: Drain the cooked gizzards and let them cool slightly. Cut them into thin, bite-size slices. Discard the simmering aromatics.
- Make the sauce: Whisk together the soy sauce, rice vinegar, brown sugar, gochujang, sesame oil, cornstarch, and 2 tablespoons water.
- Brown the gizzards: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced gizzards and stir-fry for 3–4 minutes, until lightly browned. Transfer to a plate.
- Cook the vegetables: Add the remaining tablespoon of oil. Add the onion and carrot; stir-fry for 2 minutes. Add the cabbage and cook for 3–5 minutes, stirring frequently, until slightly softened but still crisp.
- Add the aromatics: Stir in the minced garlic, grated ginger, and chilies. Cook for 30 seconds.
- Finish the dish: Return the gizzards to the skillet. Stir the sauce again, pour it over everything, and toss for 1–2 minutes, until the sauce thickens and coats the ingredients.
- Serve: Top with green onions and sesame seeds. Serve hot with steamed rice or noodles.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 298kcal (15%)Carbohydrates: 20g (7%)Protein: 38g (76%)Fat: 8g (12%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 466mg (155%)Sodium: 2204mg (96%)Potassium: 765mg (22%)Fiber: 4g (17%)Sugar: 11g (12%)Vitamin A: 3131IU (63%)Vitamin C: 74mg (90%)Calcium: 118mg (12%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Promotions Kitchenware
Map RecipeDiscover more from MenuCulture
Subscribe to get the latest posts sent to your email.