This Pheasant Stir-Fry is a delightful way to showcase the lean, gamey flavor of pheasant breast without drying it out. The meat is quickly seared to lock in juices, then paired with a vibrant medley of broccoli, carrots, celery, onion, and snow peas. The sauce is a perfect balance of salty soy, aromatic ginger, and savory chicken bouillon, thickened slightly with cornstarch to cling to every bite. It’s an elegant yet simple dish that comes together in under 30 minutes, making it ideal for a special weeknight dinner or a light holiday meal. Serve it over hot cooked rice for a complete, satisfying experience that feels both home-style and sophisticated.
Pheasant Stir-Fry
Description
This Pheasant Stir-Fry is a delightful way to showcase the lean, gamey flavor of pheasant breast without drying it out. The meat is quickly seared to lock in juices, then paired with a vibrant medley of broccoli, carrots, celery, onion, and snow peas. The sauce is a perfect balance of salty soy, aromatic ginger, and savory chicken bouillon, thickened slightly with cornstarch to cling to every bite. It&# 226;ÂÂs an elegant yet simple dish that comes together in under 30 minutes, making it ideal for a special weeknight dinner or a light holiday meal. Serve it over hot cooked rice for a complete, satisfying experience that feels both home-style and sophisticated.Ingredients
Directions
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In a small bowl, whisk together the soy sauce, cornstarch, ground ginger, chicken bouillon granules, and water until smooth. Set aside.
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Heat 1 tablespoon of cooking oil in a skillet or wok over medium-high heat.
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Add the pheasant strips to the hot skillet and stir-fry for 3-4 minutes, or until no longer pink. Remove the pheasant from the pan and set aside, keeping it warm.
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Add the remaining 1 tablespoon of oil to the skillet.
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Add the broccoli florets and carrots; stir-fry for 2 minutes.
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Add the julienned celery, onion, and frozen snow peas. Stir-fry for another 4-5 minutes until the vegetables are crisp-tender.
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Give the soy sauce mixture a quick stir (as cornstarch settles) and pour it into the skillet with the vegetables.
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Bring the sauce to a boil, cooking and stirring constantly for 2 minutes until the sauce thickens.
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Return the pheasant and any accumulated juices to the pan. Toss everything together and heat through for 1 minute.
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Serve immediately over hot cooked white or wild rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 32.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 422.8mg18%
- Total Carbohydrate 7.2g3%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list was incomplete. Based on the directions, the missing items are: 3/4 teaspoon ground ginger (or minced fresh gingerroot), 1 tablespoon chicken bouillon granules, 1 1/3 cups water, 1 boneless skinless pheasant breast (about 3/4 pound) cut into strips, 2 tablespoons cooking oil, 1 cup broccoli florets, 1 cup each julienned carrots, celery, and onion, 1 cup frozen snow peas, and hot cooked white or wild rice for serving.
Pheasant breast is very lean and can dry out quickly. Do not overcook the meat. It is done as soon as it is no longer pink in the center.
For a richer flavor, you can substitute half the water with chicken broth.
If pheasant is unavailable, chicken breast or turkey breast can be used as a substitute.
Ensure all vegetables are cut to similar sizes for even cooking.
