Sichuan Kung Pao with Dried Chilies
Sichuan Kung Pao with Dried Chilies is a classic stir-fry from Sichuan province, China, known for its bold, complex flavor profile. It typically features diced chicken, dried red chilies, Sichuan peppercorns, peanuts, and a savory-sweet-tangy sauce. The dish is a staple of Sichuan cuisine, celebrated for its signature 'málà' (numbing-spicy) sensation.
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the chicken and healthy fats from the peanuts, with a moderate carbohydrate content from the sauce and vegetables. A typical serving provides around 400-500 calories, along with key nutrients like iron, magnesium, and B vitamins.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 400 mg |
| Iron | 3 mg |
| Vitamin C | 15 mg |
| Vitamin A | 80 mcg RAE |
| Calcium | 50 mg |
| Magnesium | 45 mg |
| Phosphorus | 250 mg |
| Zinc | 3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The unique 'málà' flavor comes from the combination of dried chilies (for heat) and Sichuan peppercorns (for a tingling, numbing sensation), which is a hallmark of Sichuan cooking. Nutritionally, capsaicin from the chilies is known for its metabolism-boosting properties, and the peanuts add a dose of antioxidants.
