Teriyaki Chicken Liver Pate

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  • 3 Tablespoons unsalted butter 
  • 2 bunches green onions, thinly sliced – divided 
  • 1 pound chicken livers 
  • 6 Tablespoons San-J Teriyaki Sauce – divided 
  • 1 teaspoon freshly ground black pepper 
  • 8 ounces cream cheese, at room temperature 


Servings: 2 1/2 cups of pate

In a large skillet over medium heat melt the butter. Add 1 bunch of sliced green onions and cook, stirring, for 1 minute. Add the chicken livers and cook, stirring occasionally, until no longer pink in the center, about 10 minutes. Add 3 tablespoons San-J Teriyaki Sauce and the pepper, raise heat to high and cook, stirring constantly, for 1 minute. Take off heat and let cool for 5 minutes. 

Put the chicken livers with all the pan juices into a food processor and process until smooth. Reserve about 1 tablespoon of the remaining green onions for garnish and add the rest to the food processor with the chicken livers. Add the remaining 3 tablespoons San-J Teriyaki Sauce and cream cheese and process until smooth and fully combined. Put into a serving bowl, top with the reserved green onions, cover with plastic wrap and refrigerate until cold, about 4 hours. Can be made up to 2 days ahead. 

This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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