Pheasant and Vegetable Stir Fry
Elevate your stir-fry game with this vibrant and flavorful Pheasant and Vegetable Stir Fry! Tender strips of marinated pheasant breasts are quickly seared to perfection, then tossed with a medley of crisp, colorful vegetables like red bell peppers, broccoli, carrots, and snap peas. Infused with the bold flavors of soy sauce, sesame oil, garlic, and ginger, this quick and easy dish is finished with a rich, savory-sweet oyster sauce glaze that ties everything together. Perfect as a wholesome weeknight dinner, this stir fry comes together in just 35 minutes and pairs perfectly with steamed rice or noodles. Garnish with green onions and sesame seeds for an extra pop of freshness and crunch. Healthy, high-protein, and packed with Asian-inspired flavors, this pheasant stir fry is a delicious way to enjoy lean game meat!
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Recipe Information
Ingredients
- 2 pieces Pheasant breasts
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 piece Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 1 cup Snap peas
- 2 tablespoons Oyster sauce
- 1 teaspoon Honey
- 2 tablespoons Water
- 2 pieces Green onions, sliced
- 1 teaspoon Sesame seeds (optional)
- to taste Salt
- to taste Black pepper
Instructions
Slice the pheasant breasts into thin strips and place them in a bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and the cornstarch. Toss to coat evenly and let marinate for 15 minutes.
Heat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated pheasant strips and cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, julienned carrots, and snap peas. Stir fry the vegetables for 4-5 minutes, or until they are tender-crisp.
In a small bowl, mix together the remaining 1 tablespoon of soy sauce, oyster sauce, honey, and water. Stir well to combine.
Return the cooked pheasant to the wok with the vegetables. Pour the sauce mixture over the stir fry and toss everything together to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
Season with salt and black pepper to taste. Sprinkle with sliced green onions and sesame seeds, if using, before serving.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
