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Pheasant and Vegetable Stir Fry Recipe

Pheasant and Vegetable Stir Fry Recipe

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Ingredients:

Serving

1/2 cup reduced-sodium fat-free chicken broth
1/4 cup lemon juice
3 tbsp reduced sodium soy sauce
2 tbsp splenda artificial sweetener
1 1/2 tbsp cornstarch
1 tbsp dark sesame oil
1/8-1/4 tsp ground red pepper
2 tsp vegetable oil
1 1/4 lbs boneless skinless pheasant breasts , cut into strips
1 large garlic clove, minced
1 1/2 cups cut asparagus
1/2 cup julienne carrot
1/2 cup sliced green onion
1/2 cup sliced mushrooms (optional)
1/2 cup water chestnut (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	210.95 Kcal (883 kJ)
Calories from fat	61.32 Kcal
		% Daily Value*
Total Fat	6.81g	10%
Cholesterol	54.8mg	18%
Sodium	569.59mg	24%
Potassium	431.92mg	9%
Total Carbs	11.59g	4%
Sugars	4.9g	20%
Dietary Fiber	2.5g	10%
Protein	25.26g	51%
Vitamin C	15.1mg	25%
Iron	1.9mg	11%
Calcium	21.9mg	2%

Amount Per 100 g
Calories	91.98 Kcal (385 kJ)
Calories from fat	26.74 Kcal
		% Daily Value*
Total Fat	2.97g	10%
Cholesterol	23.89mg	18%
Sodium	248.34mg	24%
Potassium	188.32mg	9%
Total Carbs	5.05g	4%
Sugars	2.14g	20%
Dietary Fiber	1.09g	10%
Protein	11.01g	51%
Vitamin C	6.6mg	25%
Iron	0.8mg	11%
Calcium	9.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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