Jamie's Spicy Thai Gizzards
By
Sherri Williams
@logansw
1
My love for Thai Cuisine & Gizzards gave birth to this fantastic recipe. Don't be afraid to step out of your comfort zone and take a walk on the wild side.
I'm dedicating these gizzards to my dear friend Jamie Beecham. I finally posted the recipe...yes I know I'm a such procrastinator. LOL I hope you enjoy them. Cooking with Love & Passion. sw:)
I'm dedicating these gizzards to my dear friend Jamie Beecham. I finally posted the recipe...yes I know I'm a such procrastinator. LOL I hope you enjoy them. Cooking with Love & Passion. sw:)
Ingredients
- 2 lb
- chicken gizzards
- 4 medium
- garlic cloves, chopped
- 1 medium
- onion, cut in half
- 1/2 bunch
- cilantro stems, chopped
- 1 Tbsp
- fresh ginger, chopped
- 1 Tbsp
- sea salt
- 1/2 stick
- butter, unsalted
- 1 Tbsp
- thai red curry
- 1/4 c
- soy sauce, low sodium
- 1 Tbsp
- fish sauce, light-tiparos
- 1/4 c
- pure maple syrup
- juice and zest of 1 lime
- 1 pkg
- cellophane noodles-cooked according to package
- 1 1/2 Tbsp
- toasted seasame oil
- 2 stalk(s)
- green onion, chopped
- 1/2 tsp
- sea salt
SPICY SAUCE
CELLOPHANE NOODLES
How to Make Jamie's Spicy Thai Gizzards
- 1Add ingredients 1-6 to a stock pot. Bring to a boil and simmer for 1 1/2 hours or until gizzards are tender. Drain and set aside until ready.
- 2Meanwhile, add sauce ingredients to a medium low skillet. Stir until you have a smooth consistency. Toss in gizzards. Saute for 1-2 minutes until gizzards are evenly coated. Serve over noodles and garnish with cilantro.
