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Upland bird stir fry ready to serve with rice.

Simple Upland Stir Fry

Save those upland bird thighs for a delicious, healthy meal
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 16-20 oz. upland bird thighs cut into bits
  • 6 oz. baby corn drained
  • 6 oz. fresh broccoli florets
  • ½ medium yellow onion cut julienne
  • 1 carrot shaved into thin strips
  • 2 tsp freshly minced garlic
  • Kosher and freshly cracked black pepper
  • Peanut oil

Sauce ingredients

  • ½ cup lite coconut milk
  • 1 tsp fish sauce
  • 1 tsp Mirin cooking rice wine
  • ⅛ tsp pure sesame oil

The Rice

  • 2 cups jasmine rice
  • 2 ¾ cups cold water
  • Freshly sliced scallions for garnish (optional)

Instructions
 

  • Cut fresh broccoli into florets, yellow onion julienne (into long strips), and shave off (using a vegetable peeler or sharp knife) your carrot strips. Debone your bird thighs when they are partially frozen and cut the thighs into approximately half-inch-by-half-inch bits.
  • Keep the cut vegetables and cut meat in separate bowls. Lightly salt and pepper both bowls. Finely mince your fresh garlic cloves.
  • Heat a large skillet or wok on high heat and add in a thin layer of peanut oil.
  • Add two cups of jasmine rice to a medium saucepan with 2 3/4 cups of cold water to make the rice. Cover the saucepan and bring it to a boil. Once boiling, turn the heat to low. Once the water is absorbed, turn the heat off. It likely will take a total of 10 to 15 minutes.
  • Add the cut vegetables and drained baby corn to a hot skillet or wok. Sear them adequately until they’re slightly soft. Add the finely minced garlic and cook it for 30 seconds. Remove skillet/wok contents and set aside.
  • Add a little bit more peanut oil and the bird thigh meat to the hot skillet or wok. Sear it hot and fast. When cooked, add your vegetables back to the skillet or wok along with the sauce ingredients. Thoroughly stir in sauce ingredients and turn the heat to low.
  • Once vegetables and meat are evenly coated, plate rice and top with vegetables and meat. Garnish with freshly sliced scallions.

Notes

Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments.
Keyword Pheasant, stir-fry
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