Sweet Chili Rabbit Recipe
If you're craving a flavorful, saucy, and slightly spicy dinner that comes together quickly and tastes better than takeout, then you will enjoy this Sweet Chili Rabbit Recipe! Tender Rabbit marinated in a sweet chili sauce mixture, then pan-seared to golden perfection and tossed with sautéed veggies, garlic and ginger.
Servings: 6
Calories: 519kcal
Ingredients
For the Rabbit Meat
- 2 pound rabbit meat cut into bite-sized pieces
- 1 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 4 tbsp butter or olive oil
- 1 tbsp minced garlic
- 1 tsp ginger minced
- 1 red bell pepper diced
- 1 cup broccoli florets
- 1 tsp mineral salt
- 1/4 tsp pepper
- Sesame seeds optional
- Green onions sliced, for garnish
For the Rice
- 1 cup jasmine rice
- 1 1/2 cup chicken broth
- 1 cup water
- 1 tsp mineral salt I like Redmond's
Instructions
Marinate Rabbit:
- In a bowl, mix sweet chili sauce, soy sauce, and cornstarch.
- Add rabbit pieces, toss to coat, and let marinate for 15 minutes.
- While the rabbit is marinating, make your rice!
Cook Rabbit Meat:
- In a large skillet, heat olive oil or butter over medium heat.
- Add marinated rabbit and cook until browned and cooked through, about 7-10 minutes. Stir frequently to prevent the sauce from burning on the bottom of the pan.
- Remove and set aside.
Sauté Vegetables:
- In the same skillet, add 2 tbs of olive oil or butter to the skillet.
- Add diced red bell pepper and saute for about 5 minutes. It should begin to soften at this point but not completely.
- Next, add the broccoli to the pan and cook until soft, about another 5 minutes.
- Once vegetables are almost done, add in the garlic and ginger. Cook 1-2 minutes until the garlic is fragrant.
Combine & Serve
- Return rabbit to the skillet and pour any remaining marinade over. Cook for an additional 2-3 minutes until heated through.
- Garnish with sesame seeds and green onions before serving.
- ENJOY!
Notes
- Marinate in Advance: For even deeper flavor, marinate the rabbit for up to 24 hours in the fridge.
- Rice Options: Jasmine rice is light and aromatic, but you can also serve this dish with brown rice, cauliflower rice, or rice noodles.
- Vegetable Swaps: Don’t have red bell pepper or broccoli? Use what you have—snap peas, carrots, zucchini, or mushrooms all work well.
- Sauce Tip: Love it saucy? Double the marinade and reserve half to add at the end for extra coating.
- Storage: Leftovers store well in an airtight container for up to 3 days. Reheat in a skillet or microwave until warmed through.
