Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinned boned pheasant breast
                        cut into 1-inch pieces
     1/4           cup  dry sherry -- divided
     1/3           cup  orange juice -- divided
  1         tablespoon  olive oil -- divided
  2               cups  sliced shiitake mushroom caps
     1/3           cup  sliced green onions
     3/4         pound  snow peas
     1/2           cup  low-salt chicken broth -- divided
  3        tablespoons  hoisin sauce
  1         tablespoon  low-sodium soy sauce
  1         tablespoon  grated peeled gingerroot
  1           teaspoon  cornstarch
     1/4      teaspoon  salt
  4               cups  hot cooked rice

Preparation:

Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange juice in a bowl; stir well, and set aside. Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add mushroom caps, sliced green onions, and snow peas; stir-fry for 1 minute. Add 1/4 cup chicken broth, and stir-fry for 2 minutes or until liquid evaporates. Spoon the mixture into a bowl, and set aside. Combine remaining sherry, remaining orange juice, remaining chicken broth, hoisin sauce, soy sauce, gingerroot, cornstarch, and salt in a bowl, and stir until well-blended. Set cornstarch mixture aside. Heat the remaining oil in skillet over medium-high heat. Add the pheasant mixture, and stir-fry for 3 minutes or until pheasant is done. Add cornstarch mixture and mushroom mixture to the skillet; cook 1 minute or until sauce is thickened and bubbly, stirring constantly. Serving Ideas : Serve over rice.

Nutritional Information:

371 Calories (kcal); 5g Total Fat; (12% calories from fat); 10g Protein; 68g Carbohydrate; trace Cholesterol; 492mg Sodium