1 pheasant breast
1/2 c. Stir Fry Sauce
1 1/2 c. broccoli flowerettes
1 c. fresh mushrooms
1 sm. onion, sliced
1/3 c. cashews

STIR FRY SAUCE:

1 tbsp. vegetable oil
1 tsp. sugar
1 tsp. soy sauce
1/8 tsp. garlic powder

BROTH MIXTURE:

1 tbsp. cornstarch
2 tbsp. soy sauce
3/4 c. chicken broth

Slice meat into thin even pieces. Combine stir fry sauce and garlic powder. Add meat. Cover and marinate in refrigerator for 30 minutes.

Prepare vegetables. Prepare broth mixture.

Heat 2-3 tablespoons oil in wok. add meat and marinade. Stir fry 2-3 minutes. Remove. Add broccoli, mushrooms and onion. Remove. Add broth mixture - stir until thick. Add vegetables and meat. Add cashews. Serve with rice. 4 servings.