Sichuan Chili Crunch Rabbit
Tender diced rabbit tossed in a numbing-spicy Sichuan sauce with chili crunch, ginger, and scallions. Bold, one-pan, and on the table in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 1.25 lb rabbit, diced into 1-inch pieces
- 3 tbsp chili crunch (store-bought)
- 1 tbsp fresh ginger, minced
- 1 tsp sichuan peppercorns, crushed
- 2 tbsp soy sauce
- 2 whole scallions, sliced into 1-inch pieces
- 2 tbsp neutral cooking oil
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add rabbit pieces and cook, stirring occasionally, until browned on the outside and cooked through, 10–12 minutes. Break up any clumps.
- 3
Stir in ginger and crushed Sichuan peppercorns. Cook until fragrant, 30 seconds.
- 4
Pour in soy sauce and add chili crunch. Toss until the rabbit is evenly coated, 1 minute.
- 5
Fold in scallions and toss once more. Taste and adjust salt or chili crunch to preference.
- 6
Serve immediately over steamed rice or with steamed bok choy.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- measuring spoons
- cutting board
- knife
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