Kung Pao Chicken
Good nutritional profile
Stir-fried chicken with peanuts.
Kung pao chicken is a Sichuan stir-fry of diced chicken with roasted peanuts, dried chilies and Sichuan pepper, often with bell pepper and green onion, in a sweet, sour and savory sauce of soy sauce, black vinegar and sugar. It is high in protein; the peanuts add mostly unsaturated fat, and the sauce adds sugar and sodium. Serve it with plain steamed rice and a green vegetable.
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
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.01 | g | 5.1% |
| Monounsaturated | 3.74 | g | 15.0% |
| Polyunsaturated | 1.67 | g | 12.8% |
| Omega-3 | 0.501 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 2 | mg | 0.2% |
| Omega-6 | 1.169 | g | Estimate |
| Trans | 0.02 | g | 1.0% |
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 | 17.3 | mg |
| Vitamin E | 1.71 | mg |
| Selenium | 13.5 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 37.7 | mcg | 4.2% |
| vitamin B1 | 0.067 | mg | 5.6% |
| vitamin B2 | 0.143 | mg | 11.0% |
| vitamin B3 | 4.39 | mg | 27.4% |
| vitamin B6 | 0.298 | mg | 17.5% |
| vitamin B9 | 22.9 | mcg | 5.7% |
| vitamin B12 | 0.276 | mcg | 11.5% |
| vitamin C | 17.3 | mg | 19.2% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 1.71 | mg | 11.4% |
| vitamin K | 20.8 | mcg | 17.3% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 22.8 | mg | 2.3% |
| iron | 0.975 | mg | 5.4% |
| magnesium | 41.1 | mg | 10.3% |
| phosphorus | 158 | mg | 22.6% |
| potassium | 306 | mg | 11.8% |
| sodium | 366 | mg | 15.9% |
| zinc | 1.29 | mg | 11.7% |
| copper | 0.101 | mg | 11.2% |
| manganese | 0.34 | mg | 14.8% |
| selenium | 13.5 | mcg | 24.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 394 | mg | 56.3% | 157% |
| Isoleucine | 617 | mg | 44.1% | 131% |
| Leucine | 1103 | mg | 40.4% | 115% |
| Lysine | 1117 | mg | 53.2% | 148% |
| Methionine | 506 | mg | 48.2% | 140% |
| Phenylalanine | 1102 | mg | 63.0% | 171% |
| Threonine | 611 | mg | 58.2% | 155% |
| Tryptophan | 154 | mg | 55.0% | 148% |
| Valine | 648 | mg | 35.6% | 103% |
Compare with other products
Values per 100 g
Add products above to see a side-by-side comparison.
Similar Products
Closest by macronutrient profile
Allergens
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.