Upland Stir Fry Food

UPLAND STIR FRY

Upland Stir Fry image

Any upland game bird (such as grouse or quail) may be substituted for the pheasant. Adapted from Dressing and Cooking Wild Game. Serve over rice.

Provided by Chocolatl

Categories Pheasant

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup buttermilk baking mix
1/2 teaspoon pepper
1 lb diced pheasant
2 eggs, slightly beaten
4 tablespoons peanut oil, divided
3 medium carrots, diagonally sliced
1 green pepper, cut into strips
1 small onion, sliced and separated into rings
2 tablespoons water
3/4 cup chicken broth
2 tablespoons teriyaki sauce

Steps:

Place baking mix and pepper in a large plastic zipper bag, and shake well.
Combine pheasant and eggs in a large bowl and stir well to coat.
Remove pheasant with a slotted spoon and place in bag with baking mix.
Shake well to coat.
Remove pheasant. Discard any remaining baking mix and eggs.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add carrots. Cook, stirring, 2 minutes.
Add green pepper and onion and cook, stirring, 1 minute.
Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
Remove vegetables and set aside.
Add remaining oil to pan and heat over medium-high heat.
Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
Combine chicken broth and teriyaki sauce.
Pour over meat in skillet.
Return vegetables to pan, and cook just until heated through.

CHICKEN STIR-FRY

Chicken Stir-Fry image

Make and share this Chicken Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule

Steps:

Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
Add cornstarch and toss to coat.
Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
Remove and keep warm.
Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
Add water and bouillon.
Return chicken to pan.
Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9

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