The natural Kung Pao sauce of Golden Turtle for Chefs™ emphasises the wild taste of pheasant breast with its aromas.

Preparation method

  • Cook the rice according to instructions, preferably in a rice cooker.
  • Cut the pheasant breast into thin strips, stir the cornflour into the water, put on the meat and mix.
  • Fry the chopped onions, chilli and garlic in a wok.
  • Add the vegetable mix to the Kung Pao sauce and cook for about 3-4 minutes.
  • Simultaneously fry the pheasant breast in a wok at high heat for 2 min.
  • Add the cashew nuts and deglaze with the sweet soy sauce.
  • Arrange the pheasant breast strips on the vegetables, garnish with mung bean sprouts and coriander.


  • 1.3 kg pheasant breast, without skin and bones
  • 3 tbsp cornflour
  • 3 tbsp water
  • 40 ml rice oil Golden Turtle for Chef™ (Art. 60354)
  • 200 ml sweet soy sauce Golden Turtle for Chef™ (Art. 60310)
  • 200 g cashew nuts
  • 500 ml Kung Pao Sauce Golden Turtle for Chef™ (Art. 60412)
  • 1 kg Asian Wok Vegetable Mix Golden Turtle for Chef™ (Art. 60612)
  • 2 chili peppers, cut into fine rings
  • 2 vegetable onions, cut into strips
  • ½ block Garlic Golden Turtle for Chef™ (Art. 60621)
  • 500 g jasmine rice Golden Turtle for Chef™ (Art. 60155)
  • 300 g mung bean sprouts
  • Coriander

Useful information

Costs p. portion: approx. € 2.65* Energy p. portion: approx. 1100 kcal. Preparation time: 20 min Accessories: Rice cooker, cutting board, 2 woks *Ingredient costs based on averaged distribution prices


    Wheat, soy, corn


The Kung Pao sauce is particularly suitable for poultry dishes or pork stews.