# Frango Xadrez (Brazilian Chicken Stir-Fry)

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

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## Recipe

FRANGO XADREZ
(CHICKEN STIR-FRY WITH PEANUTS)
YIELD: 4-6 SERVINGS

FOR THE 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
FOR THE 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
FOR THE 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
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!

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. Let it sit for
at least 15 minutes at room temperature or up to overnight in the fridge.
To make the sauce, whisk together the soy sauce, water, sesame oil and
cornstarch in a medium bowl. Reserve.
To make the stir-fry, in a large wok or skillet over medium-high heat, heat the
vegetable oil. 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.
Remove the chicken to a plate.
Add more oil if needed. 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. Stir in the garlic and cook for 30 seconds, or until fragrant. Pour in the
reserved sauce and cook for 5 minutes, or until thickened. Return the chicken
to the pan, cooking just until warm. Stir in the peanuts, garnish with the green
onions and serve with rice.
NOTES
The chicken slices, onion petals and diced bell peppers should be roughly
the same size.

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