Pheasant And Vegetable Stir Fry

• 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)

1. For the sauce:
2. Combine all ingredients in a small bowl; set aside.
3. For the stir fry:
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. Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
6. Add pheasant back to pan and heat through for a minute.
7. Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.

sauce, chicken broth, lemon juice, soy sauce, splenda artificial sweetener, cornstarch, sesame oil, ground red pepper, vegetables, vegetable oil, pheasant breasts, garlic, julienne carrot, green onion, mushrooms, water

Taken from www.food.com/recipe/pheasant-and-vegetable-stir-fry-292266 (may not work)