Recipes · Chinese · Main Courses
Kung Pao Chicken
One serving has 497 kcal and 38 g protein, and at least a fifth of a woman's daily need of niacin (89%), selenium (72%), pyridoxine (72%), phosphorus (58%), vitamin K (46%) and manganese (42%). Ready in 25 minutes.
- Preparation: 15 min
- Cooking: 10 min
- Makes: 1 serving (247 g)
- Difficulty: Easy
- Diets: Dairy-free, High protein
- Contains: gluten, peanut, poultry, soy, sulphite
Ingredients
- 160 g Chicken thighs, boneless, skinless, raw
- 5 g Cornstarch
- 9 g Soy sauce
- 6 g Vinegar, balsamic
- 5 g Sugar
- 4 g Chilies, dried red
- 1 g Black pepper
- 5 g Garlic, raw
- 5 g Ginger, fresh
- 15 g Scallions, raw
- 20 g Peanuts, roasted
- 12 g Peanut oil
Method
- Cut the chicken into bite-sized cubes and toss with a teaspoon of the soy sauce and the cornstarch; leave for 10 minutes.
- Stir the remaining soy sauce with the vinegar and sugar in a small bowl to make the sauce.
- Heat the peanut oil in a wok over high heat, add the dried chilies and cracked black pepper, and stir for 20-30 seconds until they smell toasty but not burnt.
- Add the chicken and stir-fry for 3-4 minutes, until it is browned on the outside and cooked through with clear juices.
- Add the garlic and ginger and stir for 30 seconds, then pour in the sauce and toss until it thickens and coats the chicken, about a minute.
- Stir in the roasted peanuts and scallions, toss briefly to combine, and serve right away so the peanuts stay crunchy.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 497 kcal | 23% |
| Carbohydrates | 22.4 g | |
| Water | 154 mL | |
| Fiber | 3.8 g | 13% |
| Protein | 38.3 g | 80% |
| Tryptophan | 0.42 g | |
| Threonine | 1.7 g | |
| Isoleucine | 1.7 g | |
| Leucine | 3.1 g | |
| Lysine | 3.2 g | |
| Methionine | 0.98 g | |
| Cystine | 0.45 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.8 g | |
| Histidine | 1.1 g | |
| Fat | 28.9 g | |
| Monounsaturated | 13.2 g | |
| Polyunsaturated | 7.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.2 g | |
| Saturated | 5.4 g | |
| Trans-Fats | 0.04 g | |
| Cholesterol | 150 mg | |
| Calcium | 54.4 mg | 5% |
| Copper | 0.25 mg | 28% |
| Iron | 2.5 mg | 14% |
| Magnesium | 91.6 mg | 30% |
| Manganese | 0.76 mg | 42% |
| Phosphorus | 408 mg | 58% |
| Potassium | 730 mg | 16% |
| Selenium | 39.7 µg | 72% |
| Sodium | 657 mg | |
| Zinc | 3.4 mg | 42% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.44 mg | 40% |
| Niacin (vitamin B3) | 12.5 mg | 89% |
| Pantothenic acid (vitamin B5) | 0.33 mg | 7% |
| Pyridoxine (vitamin B6) | 0.94 mg | 72% |
| Folate (vitamin B9) | 39.6 µg | 10% |
| Cobalamin (vitamin B12) | 0.98 µg | 41% |
| Choline | 107 mg | 25% |
| Vitamin A | 71.9 µg | 10% |
| Vitamin C | 5.9 mg | 8% |
| Vitamin D (D2 + D3) | 1.6 IU | 0% |
| Vitamin E | 3.4 mg | 23% |
| Vitamin K | 41.8 µg | 46% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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