Pheasant Stir Fry
Pheasant breasts are lean and tender, which makes them a great fit for a fast, high-heat stir fry. Here the pheasant gets a generous coating of Flocked and Loaded, then hits a hot skillet with garlic, crisp vegetables and noodles. Fresh orange juice and soy sauce turn into a bright, savory sauce that coats everything. It’s ready in about 25 minutes, so it’s an easy way to put this season’s birds on the table on a weeknight.
Pheasant Stir Fry
PS Seasoning
6
10 minutes
15 minutes
Latin American
Dinner
Turn pheasant breasts into a quick weeknight stir fry with Flocked and Loaded, fresh orange juice, soy sauce and noodles. Ready in about 25 minutes.
Ingredients
- 1 ½ Lb – Pheasant Breasts, cut into strips
- 2 Tbsp – Flocked and Loaded
- 1 Tbsp – Sesame Oil
- 2 Tbsp – Garlic, sliced
- 2 Cup – Stir Fry Vegetables
- 3 Cup – Stir Fry Noodles, cooked
- 2 – Oranges (juiced)
- ¼ Cup – Soy Sauce
- ¼ Cup – Green Onion, Chopped
Directions
Season the pheasant generously with Flocked and Loaded.
Heat a large skillet over medium high heat.
Add the oil to the pan and then add the seasoned pheasant.
Cook the pheasant for 6-8 minutes flipping occasionally until the meat is fully cooked.
Add the garlic and sauté 30-45 seconds.
Add the remaining stir fry vegetables and cook 3-4 minutes.
Add the cooked noodles, orange juice and soy sauce. Stir until well combined and noodles are hot.
Finish with chopped green onion.
Plate and serve!
