Pheasant And Vegetable Stir Fry

---

This came from the back of a package of pheasant breasts. try using marmalade or orange juice in place of the lemon juice for an easy change. i've also substituted different vegetables, snow peas or even baby corn. serve over hot rice.

---

Steps

---

For the sauce:.

---

Combine all ingredients in a small bowl.

---

Set aside.

---

For the stir fry:.

---

Heat 1 tsp oil in a large skillet or wok over medium.

---

Cook and stir pheasant and garlic for 6-8 minutes , or until pheasant is just barely pink.

---

Remove from pan and cover to keep warm.

---

Increase heat slightly , add remaining oil and vegetalbes.

---

Cook and stir until vegetables are crisp-tender.

---

Add pheasant back to pan and heat through for a minute.

---

Add sauce to pan , stir over medium heat until it reaches a boil , and has thickened.

---

Ingredients

---

reduced-sodium fat-free chicken broth, lemon juice, reduced sodium soy sauce, artificial sweetener, cornstarch, dark sesame oil, ground red pepper, vegetable oil, boneless skinless pheasant breasts, garlic clove, asparagus, carrot, green onion, sliced mushrooms, water chestnut