Asian Chicken Hearts

Asianchickenhearts1If you’re new to South Beach Primal then be prepared for my ongoing love affair with all things organ-related. In the past I’ve posted recipes like Chicken Hearts Stroganoff, Simply Beef Heart, and Beef Tongue Creole (which caused quite the stir surprisingly- I mean who doesn’t like some good tongue action?). Calf liver is also a staple in my house, but so far I haven’t posted any recipes with liver in it. In due time, people.

Organ meats have the highest concentration of vital nutrients, amino acids, vitamins, and healthy fats as opposed to regular muscle meat. Heart in particular is chock full of collagen and elastin (think less wrinkles and cellulite) and has a huge concentration of Coenzyme Q10 (CoQ10) for cardiovascular health.  If you need some persuasion, read this article from the Weston A. Price Foundation on the benefits of CoQ10 and a healthy heart.

I try to eat organ meats about twice a week- my favorite being chicken hearts. I think they taste the least organ-y, and if they didn’t have a firm texture then they’d be reminiscent of dark chicken meat. I realized that if I slice the hearts into thirds lengthwise then they don’t look like mini hearts- which makes them all the more palatable.

Seriously though, try sneaking this dish in on Monday Night Family Dinner. I think you’d be surprised just how delicious organ meat can be, and your family will love it (as long as you don’t spill the beans halfway through dinner.)

Asian Chicken Hearts

Rating: 51

Prep Time: 2 hours

Cook Time: 15 minutes

Yield: 3-4 servings

Asian Chicken Hearts


  • 1.5 lb Chicken Hearts
  • 2 Tablespoon Organic Tamari (or coconut aminos)
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Teaspoon Sesame Oil
  • 1 Teaspoon Ginger Juice
  • 1 Teaspoon Red Pepper Flakes
  • 4 cloves garlic, minced
  • 2 slices thick cut bacon
  • ½ cup sliced leaks
  • ½ cup red and orange Bell Pepper


  1. Wash the chicken hearts and slice them in thirds lengthwise.
  2. Add Tamari, vinegar, sesame oil, ginger juice, red pepper flakes and minced garlic to a large bowl and mix well. Add in the chicken hearts and marinate in the refrigerator, covered, for 1-2 hours.
  3. Chop the bacon into small pieces and fry over medium heat in a fry pan. Scoop the bacon pieces out when finished and add the sliced leeks and chopped bell pepper.
  4. Cook down for about 5 minutes and then turn the heat up to medium high and add the marinated chicken hearts. Cook for 4 minutes or so until just cooked through.
  5. Plate and serve.


  1. Scott says

    This looks like it would be really good. Can’t wait to try it. I’m always on the lookout for new ways to incorporate organ meat in to my diet. Try to eat liver and heart both at least once a week. Keep pumping out the heart recipes!

  2. Rose says

    I made this for my kids tonight, without telling them what kind of meat they were eating. They effortlessly finished their meals, even asked for seconds. It definitely is a winner!
    Thank you for sharing!

  3. Todd says

    I’m riffing on this tonight . Mixed in turkey giblets, subbed walnut oil for sesame.

    I need ideas for beef kidney, beef liver, and pork liver, since that’s what I pillaged from the Hispanic grocery.

  4. Chris says

    GREAT site! I’ve sent the link to my wife; I want to try the Asian Chicken hearts.

    (ok, you’ve got good ink work but tone it up and hit the gym)

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