Pheasant and Vegetable Stir Fry

Ingredients

Sauce

• 1/2 cup reduced-sodium fat-free chicken broth
• 1/4 cup lemon juice
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons splenda artificial sweetener
• 1 1/2 tablespoons cornstarch
• 1 tablespoon dark sesame oil
• 1/8-1/4 teaspoon ground red pepper

Pheasant and Vegetables

• 2 teaspoons 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

1. 1

   For the sauce:.

2. 2

   Combine all ingredients in a small bowl; set aside.

3. 3

   For the stir fry:.

4. 4

   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.

5. 5

   Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.

6. 6

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

7. 7

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