8 oz chicken livers, cut in half
1/4 c. lemon juice
1/2 c. soy sauce
1/2 c. flour
1 yellow onion, minced
2 tbl canola oil
Combine lemon juice and soy sauce with livers, cover and refrigerate overnight. Drain livers and dredge in the flour.
Heat oil in wok or large skillet. Saute livers and onion in the oil until the livers are browned but not overcooked.
4 servings
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