Pheasant and Vegetable Stir Fry
45 mins (prep 20, cooking 25)
16 ingredients
4-6 servings
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.

Categories:  technique , <-60-mins , stir-fry , easy , pheasant , main-dish , meat , wild-game , time-to-make , asian ,
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Serving Size (283.96 g)
Servings 4
Amount per Serving
Calories 308.74 Calories from Fat 70.11
% Daily Value *
Total Fat 7.79g 47.95%
Saturated Fat 1.98g 39.64%
Trans Fat 0.06g %
Cholesterol 93.56mg 124.74%
Sodium 81.31mg 13.55%
Total Carbohydrate 24.32g 32.43%
Dietary Fiber 2.9 g 46.33%
Sugars 10.1 g %
Protein 35.19g 281.5%
Vitamin A 4693.08IU% Vitamin C 19.17mg%
Calcium 44.23mg% Iron 3.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fat-free chicken broth, reduced sodium soy sauce, artificial sweetener, dark sesame oil, ground red pepper, large garlic clove, sliced green onion, sliced mushrooms