Sichuan Kung Pao Chicken
Sichuan Kung Pao Chicken is a classic Chinese stir-fry dish featuring diced chicken, peanuts, and vegetables in a savory, spicy, and slightly sweet sauce. It originates from Sichuan province and is known for its bold flavors, often including dried chili peppers and Sichuan peppercorns for a signature numbing-spicy kick.
🍽️ Nutrition at a glance
This dish is generally high in protein from the chicken and healthy fats from peanuts, with a moderate amount of carbohydrates from the sauce and any added vegetables. A typical serving provides a good source of iron and B vitamins, and usually ranges from 300 to 500 calories depending on preparation.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 850 mg |
| Vitamin A | 120 mcg |
| Vitamin C | 15 mg |
| Iron | 2.5 mg |
| Calcium | 40 mg |
| Potassium | 350 mg |
| Magnesium | 30 mg |
| Phosphorus | 200 mg |
| Zinc | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kung Pao Chicken is a beloved example of Sichuan cuisine's 'málà' (numbing-spicy) flavor profile, and its name is said to honor a historical Qing dynasty official. Nutritionally, the combination of lean protein and peanuts offers a satisfying balance of texture and sustained energy.
