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.
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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.
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