Everyone does the breaded chicken livers either deep fried or pan fried. Simple, right? Then I thought Eastern cultures must do something different, and was I right! Now, once again using soy is not an option because of the salt content, so I had to be creative. Also, there is fried, and there is wok fried; I used the wok. All the Asian flavors you would expect are here; garlic, mirin, ginger, and green onion. I hope you like it.

16 ounces chicken livers (from Ruckers Farm)
2 tablespoons mirin
2 tablespoons low sodium soy substitute
2 tablespoons low sodium teriyaki sauce
2 1/2 teaspoons sugar
1 green pepper, diced
4 stalks green onion, diced
1 clove garlic, minced
1 teaspoon ginger
1/4 teaspoon ancho chili powder
3 tablespoons cooking oil

Milk to clean the liver.

Soak livers in milk.

In a bowl add mirin, ginger, soy substitute, teriyaki, and sugar.

Mix to combine.

Add chili powder.

In wok on medium high, add cooking oil.

Add garlic and ginger; cook for 30 seconds.

Add chicken livers and cook for 5-8 minutes moving constantly.

Add marinade. And reduce.