chicken gizzards and hearts recipe

Written ByEmma Smyth Updated on
chicken gizzards and hearts recipe
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The Best chicken gizzards and hearts recipe

I’ve always been a fan of cooking with chicken gizzards and hearts because they’re affordable, packed with flavor, and honestly, they feel like a little secret ingredient that makes any meal feel special. My kids weren’t sure about them at first—okay, they made some funny faces when I first put them on the table—but now they ask for seconds. There’s something about the chewy texture and rich taste that just works, especially when they’re simmered in a savory sauce or tossed with crispy onions. It’s one of those dishes that feels hearty and satisfying without being heavy, and it’s become a regular in our weekly rotation. What I love most about this recipe is how versatile it is. You can serve it over rice for a simple weeknight dinner, stuff it into tacos for a fun twist, or even chop it up into a salad for extra protein. Plus, gizzards and hearts are loaded with iron, zinc, and B vitamins, so I don’t feel guilty about feeding them to my family. They’re one of those underrated cuts that don’t get enough credit, but once you try them cooked right, they’re hard to resist. Whether it’s a busy Tuesday or a casual weekend meal, this dish always delivers.
Spicy Garlic Chicken Gizzards and Hearts Stir-Fry

Spicy Garlic Chicken Gizzards and Hearts Stir-Fry

4.6 from 1711 votes

A flavorful and tender stir-fry featuring chicken gizzards and hearts cooked with garlic, soy sauce, and a kick of chili. Perfect over rice or noodles for a hearty meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade
  • 1 lb (450g) chicken gizzards, cleaned and trimmed
  • 1 lb (450g) chicken hearts, cleaned and trimmed
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp ginger, grated
  • 1 tsp black pepper
For the Stir-Fry
  • 3 tbsp vegetable oil, divided
  • 6 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 green onions, chopped
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp chili paste (adjust to taste)
  • 1 tsp sugar
  • 1/2 cup chicken broth
  • 1 tsp sesame oil
  • Salt to taste
For Serving (Optional)
  • Steamed rice or noodles
  • Fresh cilantro, chopped
  • Lime wedges

👨‍🍳Directions

  1. 1 In a large bowl, combine chicken gizzards, hearts, soy sauce, rice vinegar, cornstarch, ginger, and black pepper. Mix well and let marinate for 15 minutes.
  2. 2 Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated gizzards and hearts, reserving any excess marinade. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
  3. 3 In the same skillet, add the remaining 1 tablespoon of oil. Sauté the garlic, red bell pepper, and onion for 3-4 minutes until softened.
  4. 4 Add the reserved marinade, oyster sauce, soy sauce, chili paste, sugar, and chicken broth. Stir well and bring to a simmer.
  5. 5 Return the cooked gizzards and hearts to the skillet. Toss to coat in the sauce and cook for an additional 3-4 minutes until the sauce thickens slightly.
  6. 6 Stir in the sesame oil and green onions. Taste and adjust seasoning with salt if needed.
  7. 7 Serve hot over steamed rice or noodles, garnished with fresh cilantro and lime wedges if desired.

🔧Equipment

  • Large mixing bowl
  • Skillet or wok
  • Tongs
  • Cutting board
  • Knife
  • Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 250mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 32g

📝Notes

Tips: For extra tenderness, simmer the gizzards and hearts in water for 10 minutes before marinating. Adjust the chili paste to suit your spice preference. Leftovers can be stored in the fridge for up to 3 days.

Watch Video Of How Spicy Garlic Chicken Gizzards and Hearts Stir-Fry Works

This chicken gizzards and hearts recipe is one of those simple, no-fuss dishes that always delivers—whether it’s a weeknight dinner or a big family get-together. It’s hearty, flavorful, and budget-friendly, so you get a lot of bang for your buck without any extra effort. Plus, it’s a great way to stretch a meal and keep everyone at the table happy without breaking the bank.

❓ Frequently Asked Questions About Spicy Garlic Chicken Gizzards and Hearts Stir-Fry

1. What are chicken gizzards and hearts, and are they safe to eat?

Chicken gizzards are a muscular part of the bird’s digestive system that grinds food, while hearts are, as the name suggests, the organ that pumps blood. Both are safe to eat when properly cleaned and cooked. They’re rich in protein, iron, and other nutrients, making them a nutritious (and budget-friendly) addition to meals.

2. How do I clean chicken gizzards and hearts before cooking?

To clean gizzards, trim off any excess fat or connective tissue, then rinse them under cold water. Some gizzards have a tough inner lining—peel this off if present. For hearts, trim the top to remove any blood vessels or tough bits, then rinse. Soaking them in cold water with a splash of vinegar or lemon juice for 10–15 minutes can help remove any lingering blood.

3. What’s the best way to cook chicken gizzards and hearts for tender results?

Gizzards and hearts are tougher than other cuts, so they benefit from slow cooking or tenderizing. Simmering them in broth for 45–60 minutes (or pressure cooking for 20–25 minutes) makes them tender. Alternatively, marinating them in acidic ingredients (like vinegar, lemon juice, or buttermilk) for a few hours before cooking can help. Avoid overcooking, or they’ll become rubbery.

4. Can I substitute gizzards or hearts in other recipes?

Yes! Gizzards and hearts work well in many dishes. Try them in stews, stir-fries, or kebabs—they absorb flavors beautifully. For a crispy texture, bread and deep-fry them (like Southern-style fried gizzards). Hearts can be grilled or skewered like small steaks. If a recipe calls for chicken livers, you can often swap in hearts or gizzards, though the texture will differ.

5. How long do cooked chicken gizzards and hearts last in the fridge or freezer?

Cooked gizzards and hearts will keep in the fridge for 3–4 days in an airtight container. For longer storage, freeze them for up to 3 months. To prevent freezer burn, portion them into freezer-safe bags or containers with a little broth or sauce. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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