Chicken gizzards and Sriracha stir fry
It’s spicy. And a bit sweet. With a little tang. And the gizzards are extremely tender without that boiled mouth feel. Rather, because they are browned in oil after simmering with spices and herbs, their surface has a lightly chewy caramelized texture. When you bite into one, there is no resistance — just beautiful tenderness.
Ingredients
- 300 grams chicken gizzards simmered in seasoned water until tender then cooled
- 2 tablespoons cooking oil
- herb salt only if the gizzards were under-seasoned when simmered
- 1 pinch pepper
- 1 sprig rosemary stripped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 shallot thinly sliced
- ¼ cup Sriracha
- 1 teaspoon honey
- 2 teaspoons lime juice or lemon juice
Instructions
- If your gizzards are rather large, cut each into three to four portions.
- Heat the cooking oil in a wok or frying pan.
- Throw in the gizzards and stir fry until lightly browned in spots.
- Add the garlic and rosemary. Sprinkle in herb salt (optional) and pepper. Stir fry for half a minute.
- Add the diced bell pepper and shallot. Continue stir frying for another half a minute.
- Pour in the Sriracha, honey and lime juice.
- Alternately stir and toss the gizzards to coat every piece with the sauce. When the gizzards are nicely colored and the sauce has been soaked up, taste a piece. Add salt if needed.
- Serve the Sriracha chicken gizzards stir fry immediately. As an appetizer or as a main dish with rice.