Kung Pao Chicken with Rice
Kung Pao Chicken with Rice is a classic Sichuan stir-fry dish featuring diced chicken, peanuts, and vegetables tossed in a savory, sweet, and spicy sauce, traditionally served over steamed white rice. It originates from China's Sichuan province and is known for its bold flavors and signature numbing sensation from Sichuan peppercorns.
🍽️ Nutrition at a glance
This dish is a balanced meal with a moderate amount of carbs from the rice, protein from the chicken and peanuts, and fats from the cooking oil and peanuts. A typical serving provides around 500-700 calories, along with key nutrients like niacin from the chicken and magnesium from the peanuts.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 30 g |
| Carbs | 60 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1100 mg |
| Potassium | 450 mg |
| Iron | 3.5 mg |
| Calcium | 80 mg |
| Vitamin A | 120 µg |
| Vitamin C | 15 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 8 mg |
| Phosphorus | 300 mg |
Per 1 serving (350 g) · estimated, varies by recipe
💡 What's interesting
The dish is named after Ding Baozhen, a Qing Dynasty official whose title was 'Gong Bao' (Palace Guardian), and its unique flavor profile comes from the 'málà' (numbing-spicy) combination of chili peppers and Sichuan peppercorns.
