Cashew Pheasant Stir Fry


Prep Time
15 mins

Cook Time
10 mins

Simple and healthy cashew, pheasant stir fry as used by Matt Peacock and Roxy Winstanley in our Field to Fitness Campaign.


Serving 4
  For the dish
4x Pheasant breast
3x Whole garlic, minced
1x Red onion, sliced
1x Medium red sweet pepper, small slices
2x handfuls Mangetout
1/3 of a cup Unsalted dry roasted cashews,
1x can Sliced water chestnuts, drained
2 tbsp Reduced soy sauce
2 tbsp Oyster sauce
2 tsp Sesame oil

1. Start by preparing the vegetables,

chop up the red pepper, onion, remove the ends and string edges of the mangetout, then crush the garlic. Start by sweating the onion then once it is golden add in the garlic for one minute followed by the pepper, water chestnuts and mangetout.

2. In a separate pan,

heat a little oil in the pan then add the cashews, fry until a golden brown. Remove from heat.

3. Once the vegetables have cooked

add in the chopped-up pheasant breast, fry for 3- 4 minutes, turning constantly so the meat browns all over then add in the oyster sauce and soy sauce. Bring it to a simmer for 2 minutes and then it is ready to serve with rice or noodles.



Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes