How long do you cook chicken livers for?

It's impossible to say exactly - depends on how much you're cooking at a time, how big your pan is, how well it retains heat, etc. Also what you mean by 'medium' heat. But your main concern should be not to over-cook them, which happens very quickly and ruins them completely. I'd say aim for a couple of minutes, then check one liver to see if they're done. Definitely should be pink and juicy inside, not cooked through; I personally prefer them a bit on the red side (similar to calf's liver), but that's a matter of taste of course.

liver doesn't take long to cook at all... especially stir fried, you'll have small bits - I bet no longer than 5 minutes would be sufficient. If you over cook liver, it gets very tough and can explode. Mind you, shouldn't stir frys be cooked on a high heat? I always do anyway - a smoking hot pan... Still, as long as it's not pink - if you're unsure, just break a largish piece open and check.

Carl- Are you drunk or high??? 16 hours? Really? Chicken livers take 20 minutes.

chicken liver.....this is going to sound weird but trust me, I learned this in chef school.....soak the chicken liver in milk for about 15 mins to remove most of the blood...drain, cut off any tendons and cut into little pieces....turn a pan on med high heat until the pan is very hot, add oil and butter...add chicken liver and remove pan from heat....saute about 3-4 mins, the liver cooks very very fast.

16 hours and you will have the best chicken livers in the world.

10-15 mins if longer its just going to get dry.