Teriyaki Pheasant


Prep Time
5 minutes

Cook Time
15 minutes

Do you want to increase the protein in your stir-fry? Switch from chicken to pheasant for this super healthy dish. Finished with a sticky, savoury-sweet sauce, this stir-fry is served over a bed of fluffy rice or noodles for a satisfying meal that’s as easy to make as it is delightful to devour.


Serving 4
600g x Pheasant, breast or thigh
2 tbsp x Sesame Oil
2 x Garlic Cloves
3 inch x Ginger
70g x Runny Honey
60ml x Light Soy Sauce
2 tbsp x Rice Wine Vinegar
2 tbsp x Sesame Seeds
4 x Spring Onions
1 pack x Rice Noodles
1 bunch x Spring Greens

1. Heat the

oil in a non-stick pan over a medium heat, add the pheasant and fry for 4 mins, or until golden.

2. Next add

the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. 

3. Bring to

the boil and cook for 2 – 5 mins over medium heat until the pheasant is sticky and coated in a thick sauce.

4. In a separate

separate pan bring water to the boil and cook your rice noodles as per the instructions on the pack. Once they are cooked add them the pain with the pheasant

5. To serve,

put the pheasant with the noodles and sprinkle with spring onions, sesame seeds and coriander. Alternatively you can serve with rice or cauliflower rice.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes