Pheasant Stir Fry Recipe

Name: Pheasant Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. soy sauce; 2 tbsp. corn starch; 1 tbsp. fresh ginger root, minced; 1 tbsp. chicken bouillon granules; 1-1/2 cup water; 1 boneless skinless pheasant breast, cut into strips; 2 tbsp. cooking oil, divided; 1 cup broccoli florets; 1 cup carrots, julienned; 1 cup celery, julienned; 1 cup onion, julienned; 1 cup frozen snow peas; Hot cooked rice

Servings: persons

2 tbsp. soy sauce
2 tbsp. corn starch
1 tbsp. fresh ginger root, minced
1 tbsp. chicken bouillon granules
1-1/2 cup water
1 boneless skinless pheasant breast, cut into strips
2 tbsp. cooking oil, divided
1 cup broccoli florets
1 cup carrots, julienned
1 cup celery, julienned
1 cup onion, julienned
1 cup frozen snow peas
Hot cooked rice

1
In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon.
2
Add water; set aside.
3
In a skillet or wok over medium high heat, stir fry pheasant in 1 tablespoon oil until no longer pink.
4
Remove and keep warm.
5
Add remaining oil to pan.
6
Stir fy broccoli and carrots for 2 minutes.
7
Add celery, onion and peas; stir fry until the vegetables are crisp tender, about 4-5 minutes.
8
Stir soy sauce mixture and add to the skillet; bring to a boil.
9
Cook and stir for 2 minutes.
10
Return meat to pan and heat through.
11
Serve over rice.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp. soy sauce, 2 tbsp. corn starch, 1 tbsp. fresh ginger root, minced, 1 tbsp. chicken bouillon granules, and more.

Yes, Pheasant Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant Stir Fry

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