# Frango Xadrez (Brazilian Chicken Stir-Fry)

**Chef:** Kavya  
**Cookbook:** Authentic Brazilian Home Cooking  
**Potluck Date:** 12 April 2025  

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**Yield:** 4-6 servings  

Frango xadrez is the Brazilian version of Sichuan gong bao chicken (or what Americans know as Kung Pao chicken). Our version is not spicy and—unlike the original—calls for onions and bell peppers. This dish is so popular in Brazil that it is now part of most home cooks’ repertoire. Served with rice, it makes a delicious and nutritious meal that takes less time to make than it would take to pick up the phone to order takeout!

## Ingredients

### Marinade

- 2 lb (907 g) chicken breast, thinly sliced (see Notes)
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil

### Sauce

- ⅓ cup (80 ml) low-sodium soy sauce
- 1 cup (240 ml) water
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (8 g) cornstarch

### Stir-fry

- 2 tbsp (30 ml) vegetable oil, plus more as needed
- 2 large onions, cut into petals (see Notes)
- 1 red bell pepper, cored and diced (see Notes)
- 1 yellow bell pepper, cored and diced
- 1 orange bell pepper, cored and diced
- 2 cloves garlic, finely minced
- ⅓ cup (49 g) roasted peanuts
- Sliced green onions, for garnishing
- Rice, for serving

## Method

1. To make the marinade for the chicken, combine the chicken, soy sauce, cornstarch and sesame oil in a large bowl. Use your hands to thoroughly massage the chicken with the marinade so every piece is coated.

2. Let it sit for at least 15 minutes at room temperature or up to overnight in the fridge.

3. To make the sauce, whisk together the soy sauce, water, sesame oil and cornstarch in a medium bowl. Reserve.

4. To make the stir-fry, in a large wok or skillet over medium-high heat, heat the vegetable oil.

5. When shimmering, brown the chicken on all sides for 2 to 3 minutes per side, working in batches if necessary to not overcrowd the pan.

6. Remove the chicken to a plate.

7. Add more oil if needed.

8. Stir in the onions and the three types of bell peppers and cook for 8 to 10 minutes, or until tender and beginning to brown on the edges.

9. Stir in the garlic and cook for 30 seconds, or until fragrant.

10. Pour in the reserved sauce and cook for 5 minutes, or until thickened. Return the chicken to the pan, cooking just until warm.

11. Stir in the peanuts, garnish with the green onions and serve with rice.

12. The chicken slices, onion petals and diced bell peppers should be roughly the same size.

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