A very unique twist on the traditional grilling option is rabbit with garlic. These bunnies are sure to get people talking and are always delicious! We use rabbits that were taken during rabbit season from the enormous Southwest desert. Though many neighborhood shops also sell rabbit. Due to the fact that the “wild hares” around here are smaller and leaner than their supermarket counterparts, I either use two smaller rabbits and modify the cook time during the rabbit season or one huge rabbit during the off-season.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons toasted sesame oil
- 4 cloves garlic cloves, peeled and sliced
- 6 tablespoons black bean sauce
- 1 teaspoon salt
- ¾ pound skinless, boneless chicken breast half – cut into cubes
- 1 cube chicken bouillon dissolved in
- ½ cup boiling water
- 1 large onion, peeled and sliced
- 1 bunch green onions, chopped
- 2 green bell pepper, diced
- 1 ½ tablespoons dark soy sauce
- 1 teaspoon black pepper
- 4 teaspoons cornstarch dissolved in
- 3 tablespoons water
- 4 tablespoons chopped fresh cilantro
Instructions
- Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
- Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 1421 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it but next time I won’t add salt.
This was a stable in my house growing up. My dad use to marinate the raw chicken in mixture of cornstarch and soy sauce which made the chicken very tender, eliminating the corn starch in the recipe.
Added some sweet ( ketjap manis) soy sauce and some small bottom mushrooms. Very nice will make it again.
I’m Extremely excited, This is definitely going into the the recipe Box. This easy to make Dinner meal took less than 30 minutes to prepare and make. The recipe was very easy to follow and the ingredients were not hard to find. After taking the advice of several reviewers, this turned out to be a great dining experience. my advise is to go easy on all the salt additives like Soy sauce, chicken bullion, Note; I only used 3 Tbsp. of the Black bean sauce, not the recommended 6 Tbsp. also I used only half of the amount of cornstarch to help thicken the sauce. I added 1 can of mushrooms and 1 can of waterchestnuts. I will be making this recipe again very soon. Thank you Sam Chino,Ca.
As good or even better then the local restaurant. Used boneless/skinless thighs (marinate for 10 mins with 1 tbps sake, pinch of white pepper and kosher salt). Couldn’t find plain black bean sauce so we used AMOY Black Bean & Garlic Sauce and reduced to 1 minced clove of garlic. Only used 2 tbps of Sauce, omitted extra salt and the soy sauce. Used half cup of regular chicken stock in place of bouillon. Also threw in a bunch of enoki mushrooms. For the cornstarch slurry at the end, mixed it first into a bit of cold chicken stock, before stirring in with green onions. Great over steamed rice or rice noodles!
Cut to 2T black bean sauce, no salt. Add tsp. Sugar. 1 whole onion, green onions. Add mizuna last.
Most people has same comment, the chicken came out bit salty. I would not add any additional salt apart from salt content in black bean sauce. Apart from salt taste dish is delicious!
This was really good but I did what a lot of the others did with regard to the saltiness. I only used 3 tbsp of the black bean sauce, no salt, no soy sauce, and just a bit of the broth mixed with a lot of water. I also doubled the amount of the chicken. My family and I loved it. I will definitely make it again.
I will rate only 3 stars because as is, it’s too salty, almost inedible. I LOVED what I did though, but here are the changes I made: – 4 TBS Black Bean sauce (insted of 6!!) – No additional salt – No Chicken bouillon, just unsalted chicken stock – After adding the veggies, just cook for 5 more min (8 is way too much) – 3 Tsp Cornstarch (insted of 4)
Great recipe xxxr
This was great. Skipped the salt, used low sodium soy sauce and a little chicken broth rather than the bouillon and it was not too salty at all. Added a splash of Sriacha and tons of different veggies. Thanks for sharing!
Good taste but my family couldn’t get past the BLACK color it turned the entire dish.
The black bean sauce makes it work. I used the jarred black beans to save some time. I omitted the water/bouillon/cornstarch and the soy sauce because black bean sauce is so salty on its own. Add some chili paste for a little kick. Next time I may add a small dash of lime juice.
I’ve wanted to use black bean sauce for quite some time now, so I decided to give it a try starting with this dish. Holy salt! I did read the reviews and didn’t add any salt, and I used chicken broth instead of bullion and it was still WAY TO SALTY! In light, I was able to add about 3/4 cup of water and it ended up being right where it should be. Edible, but scary at first.
This really shocks me that so many people rated it so highly. I am completely disappointed. First off, following other commenter’s advice, I cut down to add no salt to this, and reduced the 6 tablespoons to 3, and cut on the soy sauce. It was still too salty. I’m suspecting that might have been a typo, and in fact it should be 6 teaspoons, or 2 table spoons (again, with no salt.)
Fantastic!!!! I didn’t add the salt, used chicken soup base instead of the bouillon, and used green and orange peppers. I used low-sodium soy sauce, instead of regular, to cut the saltiness. My husband doesn’t like cilantro, so I cut the amount in half….still tasted great! I served it with brown rice. I will make this again…. so good!
After reading the reviews. I left out the salt and subbed the bouillon cube for broth. My only other change is that I added shrooms but only because we love them. Very tasty but too salty as written so I am glad I read the reviews and made my changes beforehand.
I just remade this recipe and it came out better. I just eyeballed how much of each item to add based on what I thought might taste good. I skipped the salt & pepper, used less black bean sauce & soy sauce. I didn’t use a lid, so the sauce thickened a little, but since I already made the cornstarch mixture I added some of it, anyway. I was generous w/cilantro and let it cook down. What I liked about this recipe is that it was easy and pretty quick. I’ll give it 4 stars now. I made it again and I really don’t think the soy sauce is needed. This time I added chopped tomato and it was good.
Very simple to make & very tasty. I marinated the chicken in the black bean sauce & garlic before stirfrying the chicken in the sesame oil. The black bean sauce is pretty salty…I didn’t need to add any additional salt, or the soy sauce. I did add some pre-sauted mushrooms & zucchini, as well as some black bean tofu, which really worked in this dish. Didn’t need to do the cornstarch…the sauce was thick enough. Will definitely make again!
I followed the recipe exactly , Black bean sauce is salty and then adding salt and salty chicken bouillon made it inedible. I also found the sauce slimy. Luckily I made fried rice and had spring rolls.
I really enjoyed this! I love black bean sauce. I did add water chestnuts. It was great! Hubby liked it too. Will make again for sure!