ONLINE EXTRA: Stir-Fried Pheasant with Brown Rice

Stir-Fried Pheasant with Brown Rice

1½ pounds pheasant breast cut into ½-inch strips

1 red or green bell pepper, sliced

1 8-ounce package mushrooms, sliced

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon hoisin sauce

1 tablespoon teriyaki marinade sauce

1 low-sodium soy sauce

1 tablespoon sesame oil

2 tablespoons olive oil

½ cup Vidalia onion, sliced

¼ teaspoon red pepper flakes

3 teaspoons minced garlic

1 tablespoon sugar

1 cup brown rice

1 teaspoon salt

Prepare brown rice according to package instructions.

Meanwhile, heat sesame and olive oil in wok or skillet over medium-high. Add chicken, leaving any liquid on the plate. Stir-fry 3 minutes. Add vegetables and stir-fry 2 minutes.

Mix cornstarch and water. Add to wok or skillet. Continue cooking mixture until thickens.

Serve over rice.

Yield: Serves 4.

Note: Chicken could be substituted for the pheasant.