Kung Pao Chicken (with added vegetables)
AI-generated illustration
Kung Pao Chicken with added vegetables is a vibrant, stir-fried Chinese dish originating from Sichuan province, featuring tender chicken, peanuts, and a mix of vegetables like bell peppers, zucchini, and carrots in a savory, slightly spicy sauce. It's a popular adaptation of the classic Kung Pao recipe, which traditionally includes chicken, dried chili peppers, and Sichuan peppercorns, but here it's bulked up with colorful veggies for extra texture and nutrition.
🍽️ Nutrition at a glance
This dish is generally high in protein from the chicken and peanuts, with a moderate amount of carbs from the vegetables and any added starch, and fats from the cooking oil and peanuts. A typical serving (about 1.5 cups) provides around 300-400 calories, along with key nutrients like vitamin C from the peppers, fiber from the vegetables, and healthy fats from the peanuts.
💡 What's interesting
Culturally, Kung Pao Chicken is named after a late Qing Dynasty official, Ding Baozhen, and its signature 'mala' (numbing and spicy) flavor from Sichuan peppercorns is a hallmark of Sichuan cuisine. Nutritionally, adding vegetables boosts the dish's fiber and vitamin content without significantly increasing calories, making it a balanced, flavorful option that blends tradition with modern health-conscious tweaks.