Chinese Stir-fry
Kung Pao Chicken is a classic Sichuan stir-fry featuring diced chicken, roasted peanuts, and dried chili peppers, all tossed in a savory, sweet, and spicy sauce. It originates from the Sichuan province of China and is known for its bold flavors and signature 'málà' (numbing and spicy) taste profile.
🍽️ Nutrition at a glance
This dish is a good source of protein from the chicken and healthy fats from the peanuts, with a moderate amount of carbohydrates from the sauce and any accompanying rice. A typical serving (without rice) provides roughly 300-400 calories, along with key nutrients like niacin, vitamin B6, and manganese.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 950 mg |
| Vitamin C | 15 mg |
| Vitamin A | 80 µg RAE |
| Iron | 2.5 mg |
| Calcium | 50 mg |
| Potassium | 400 mg |
| Vitamin B6 | 0.4 mg |
| Magnesium | 40 mg |
| Phosphorus | 220 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kung Pao Chicken is named after Ding Baozhen, a late-Qing dynasty official whose title was 'Gong Bao' (Palace Guardian), and it exemplifies the Sichuan principle of balancing complex flavors. Nutritionally, the capsaicin in the chilies may boost metabolism, and the peanuts add a satisfying crunch and plant-based protein.
