Kung Pao Chicken
Good nutritional profile
Жареная курица с арахисом.
Кунг-пао — жареная курица с арахисом, овощами и остросладким соусом. Белок и полезные жиры из арахиса; соус может добавлять сахар и натрий.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 14g | 25.0% |
| Fat | 7g | 10.0% |
| Carbs | 8g | 2.7% |
| Simple Sugars | 2.8g | Estimate |
| Complex Carbs | 5.2g | Estimate |
| Water | 68g | 2.7% |
| Calories | 140 | 6.2% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.45 | g | 12.2% |
| Monounsaturated | 2.8 | g | 11.2% |
| Polyunsaturated | 1.75 | g | 13.5% |
| Omega-3 | 0.525 | g | Estimate |
| Omega-6 | 1.225 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
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Values per 100 g
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Recipe
See full recipeIngredients
- Chicken thighs, diced 300 g
- Roasted peanuts 60 g
- Bell pepper, diced 1
- Dried red chilies 6
- Sichuan peppercorns 1 tsp
- Garlic, minced 2 cloves
- Ginger, minced 1 tbsp
- Spring onions, cut into segments 3
- Soy sauce 2 tbsp
- Chinese black vinegar 1 tbsp
- Sugar 1 tbsp
- Cornstarch 1 tbsp
- Cooking oil 2 tbsp
Instructions
- 1
Toss the diced chicken with 1 tbsp soy sauce and 1 tsp cornstarch and set aside to marinate for 10 minutes.
- 2
Mix the sauce: remaining soy sauce, black vinegar, sugar, remaining cornstarch, and 2 tbsp water.
- 3
Heat oil in a wok over high heat and stir-fry the chicken until golden and cooked through, then remove.
- 4
Add the dried chilies and Sichuan peppercorns to the wok and fry briefly until fragrant.
- 5
Add garlic, ginger, and bell pepper and stir-fry for about a minute.
- 6
Return the chicken, pour in the sauce, and toss until it thickens and coats everything.
- 7
Stir in the peanuts and spring onions, cook for 30 seconds more, and serve with steamed rice.