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.
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.