• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stir-Fried Pheasant with Ginger and Orange

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 lb Skinned boned pheasant
  • -breast, cut into 1-inch
  • -pieces
  • 1/4 c Dry sherry, divided
  • 1/3 c Orange juice, divided
  • 1 tb Olive oil, divided
  • 2 c Sliced shiitake mushroom
  • -caps
  • 1/3 c Sliced green onions
  • 3/4 lb Snow peas
  • 1/2 c Low-salt chicken broth,
  • -divided
  • 3 tb Hoisin sauce
  • 1 tb Low-sodium soy sauce
  • 1 tb Grated peeled gingerroot
  • 1 ts Cornstarch
  • 1/4 ts Salt
  • 4 c Hot cooked rice


Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange juice in a
bowl; stir well, and set aside.

Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium-high
heat. Add mushroom caps, sliced green onions, and snow peas; stir-fry for 1
minute. Add 1/4 cup chicken broth, and stir-fry for 2 minutes or until
liquid evaporates. Spoon the mixture into a bowl, and set aside.

Combine remaining sherry, remaining orange juice, remaining chicken broth,
hoisin sauce, soy sauce, gingerroot, cornstarch, and salt in a bowl, and
stir until well-blended. Set cornstarch mixture aside.

Heat the remaining oil in skillet over medium-high heat. Add the pheasant
mixture, and stir-fry for 3 minutes or until pheasant is done. Add
cornstarch mixture and mushroom mixture to the skillet; cook 1 minute or
until sauce is thickened and bubbly, stirring constantly. Yield: 4 servings
(serving size: 1-1/4 cups pheasant mixture and 1 cup rice).

Per serving: 577 Calories; 15g Fat (24% calories from fat); 33g Protein;
72g Carbohydrate; 71mg Cholesterol; 567mg Sodium

Serving Ideas : Serve over rice.

NOTES : A 3-1/2-pound pheasant will yield about 1 pound of breast meat;
ask your butcher to portion the breast. You can substitute skinned, boned
chicken breast halves for the pheasant, if desired.

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