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Serves two.
You will need
5/6 large pheasant breasts, sliced thin
1 yellow pepper, sliced thin
1 piece of ginger (thumb sized) sliced into matchsticks
1 red chilli, sliced
4 spring onions
, sliced
2 garlic cloves, crushed
2tbsp Chinese Five Spice
2tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp water
2 tbsp ketchup
Cornflour
100ml vegetable oil
Noodles or rice to serve
Crushed Chilli Flakes (optional)
Method
Slice your pheasant breasts thin and cover with Chinese 5 spice. Place them in a freezer bag and pour in some cornflour. Holding the bag firmly shut, give them a quick toss and ensure your meat is coated evenly. Prepare all of your vegetables and set aside.
In a jug, mix soy sauce, ketchup, water, sweet chilli sauce.
Heat 100ml oil in a wok until it starts to smoke and quickly fry the pheasant until crispy and golden. Once cooked, remove from heat and transfer to a plate with some kitchen roll.
Pour out most of the remaining oil then transfer your peppers, garlic, chilli and garlic into the wok. Give them a quick stir and let them cook on a medium heat for a couple of minutes.
Add the sauce to the pan, followed by the pheasant and mix thoroughly. If you want to add a bit more heat, add a generous sprinkle of crushed chilli flakes and stir through.
Serve with rice or noodles and garnish with more chilli or spring onion.
You will need
5/6 large pheasant breasts, sliced thin
1 yellow pepper, sliced thin
1 piece of ginger (thumb sized) sliced into matchsticks
1 red chilli, sliced
4 spring onions
, sliced
2 garlic cloves, crushed
2tbsp Chinese Five Spice
2tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp water
2 tbsp ketchup
Cornflour
100ml vegetable oil
Noodles or rice to serve
Crushed Chilli Flakes (optional)
Method
Slice your pheasant breasts thin and cover with Chinese 5 spice. Place them in a freezer bag and pour in some cornflour. Holding the bag firmly shut, give them a quick toss and ensure your meat is coated evenly. Prepare all of your vegetables and set aside.
In a jug, mix soy sauce, ketchup, water, sweet chilli sauce.
Heat 100ml oil in a wok until it starts to smoke and quickly fry the pheasant until crispy and golden. Once cooked, remove from heat and transfer to a plate with some kitchen roll.
Pour out most of the remaining oil then transfer your peppers, garlic, chilli and garlic into the wok. Give them a quick stir and let them cook on a medium heat for a couple of minutes.
Add the sauce to the pan, followed by the pheasant and mix thoroughly. If you want to add a bit more heat, add a generous sprinkle of crushed chilli flakes and stir through.
Serve with rice or noodles and garnish with more chilli or spring onion.
