Checkered Chicken

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“Frango Xadrez”, or Checkered Chicken, is such a fabulous dish that beautifully blends Brazilian and Chinese flavors! The colorful bell peppers, tender chicken, and the savory sauce really create that checkered look with all the cubed ingredients. It’s not only practical, as it all comes together in one pan, but it’s also visually stunning!

For me, this dish is more than just its looks and vibrant colors that gave this dish its “checkered” name; it’s about the delightful taste that comes from the unique combination of simple ingredients. I’ve tried a few different versions and even put my own spin on it! There’s something truly special about it that makes it a favorite.

I think there might be some Chinese dishes that are similar, but for me, Checkered Chicken will always mean this delicious recipe. I really hope you give it a try and enjoy it as much as I do! Just a quick heads-up: make sure to check for any allergies to peanuts or sesame seeds before serving. Tasty cooking!

Recipe At a Glance

• Kitchen Time: 10 minutes to prep, 20 minutes to cook
• Feeds: 6 hungry people
• Difficulty: Simple enough for weeknight cooking
• Adaptability: Easily customized with different proteins or vegetables

What You’ll Need

For the Protein Base:

• 500g (1.1 lbs) chicken breast, skinless and cut into uniform 1-inch cubes
• Salt to taste (be careful here, will use soy sauce and that’s usually salty).
• Crushed Black pepper to taste
• 2 tablespoons olive oil

For the Colorful Vegetable Medley:

• 1 medium onion, diced into 1-inch pieces
• 2 garlic cloves, crushed
• 1 red bell pepper, diced into 1-inch pieces
• 1 yellow bell pepper, diced into 1-inch pieces
• 2 long sticks of celery chopped into 1-inch pieces
• 1/2 cup of water

For the Savory Sauce:

• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1 cup water
• 2 tablespoons sesame seeds
• 2 tablespoons roasted peanuts, for garnish

Prep & cook

1. Prepare Your Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add the chicken along with a pinch of salt and pepper to taste. Cook until the chicken becomes golden and roasty.
2. Start Adding the Ingredients: Once the chicken is roasted, add the onions and stir until they begin to soften.
3. Add a Rainbow of Vegetables: Incorporate diced bell peppers of all colors and celery. Sauté for about 3-5 minutes until the peppers are slightly softened but still retain their vibrant colors and some crispness.
4. Add a Dash of Water: To help the vegetables cook, add 1/2 cup of water. Keep stirring until the water starts to evaporate, which should take about 2 minutes over high heat.
5. Perfect the Sauce: In a small bowl, whisk together the soy sauce, cornstarch, and water until the mixture is completely smooth and free of lumps. Pour this sauce over the chicken and vegetables in the pan.
6. Finish with Finesse: Cook while stirring constantly until the sauce thickens and evenly coats all the ingredients, about 2-3 minutes. You’ll know it’s ready when the sauce has a glossy appearance and clings to the ingredients.
7. Make sure salt is ok: Taste and check the salt. Adjust to your taste if needed.
8. Final Touches: When the dish is almost ready, add the sesame seeds and stir. If you’re not going to serve immediately, stop here. Add the roasted peanuts just before serving, as they tend to get mushy if added too early.
9. Serve with Style: Transfer your Checkered Chicken to a serving dish, showcasing the beautiful colors. Sprinkle some sliced green onions on top for added flavor and a touch of deliciousness.

Secrets from Our Kitchen to Yours

• Uniform Cutting is Key: The visual appeal of Checkered Chicken comes from the consistent size of all ingredients. Take your time with knife work – aim for 1-inch cubes of chicken and vegetables for the true “checkered” effect.
• Color Conservation: To maintain the vibrant colors of the bell peppers, avoid overcooking them. They should remain slightly crisp for both visual appeal and textural contrast.
• Storage Strategy: This dish keeps well in the refrigerator for up to 3 days (without the roasty peanuts, add them when heating up to serve). When reheating, add a splash (but just a splash, ok) of water or chicken broth to revive the sauce, which tends to thicken when chilled.
• Meal Prep Ahead: You can prepare all the ingredients a day in advance, storing the cut vegetables and chicken separately in the refrigerator. This makes the actual cooking process incredibly quick when you’re ready to eat. That’s what I usually do.

Serving suggestion

Checkered Chicken is traditionally served over steamed white rice, which provides the perfect canvas for soaking up the flavorful sauce.

Put your spin on it.

• Vegetable Inspirations: Add green bell peper if you like, I’m not a fan that’s why I don’t use it.
• Sauce Enhancements: Add a tablespoon of honey or brown sugar to the sauce for a subtle sweetness that balances the savory soy sauce. And this adds another surprisingly delicious flavor.

If you enjoy chicken pasta, be sure to try this other delicious recipe: “Marry Me Chicken Pasta.” It’s delicious and includes one of my Mamy’s favorite ingredients: sun-dried tomatoes.

Nutrition Notes

Each serving provides approximately:

• 210 calories
• 23g protein
• 9g carbohydrates
• 10g fat
• 2g fiber

Tasty Thoughts

Checkered Chicken beautifully represents how culinary traditions merge and evolve across cultures. This Brazilian adaptation of a Chinese stir-fry technique showcases how food transcends borders while honoring local ingredients and preferences. What I love most about this dish is its accessibility – it doesn’t require exotic ingredients or complicated techniques, yet it delivers restaurant-quality results. Just try, I’m sure you’ll agree with me.

The name “checkered chicken” perfectly captures both the visual appeal and the careful balance of flavors in this dish. Each bite offers a harmonious combination of tender chicken, colorful vegetables, and savory sauce. It’s become my reliable solution for dinner parties where I want to impress without spending the entire day in the kitchen.

I’ve found this recipe to be particularly popular with children who might otherwise be reluctant to eat bell peppers – something about the colorful presentation and sweet-savory flavors makes it irresistibly approachable. It’s a delicious way to incorporate more vegetables into family meals while teaching kids about different food cultures.

What variations would you try with your Checkered Chicken? I’d love to hear how you make this Brazilian classic your own! 😉

Common Questions

Is there a substitute for soy sauce to make this gluten-free? I believe there is. I believe there is! Someone once told me that Tamari is an excellent gluten-free alternative that provides a similar umami flavor. However, I can’t confirm this since I’ve never tried it myself. If you do try it, please let me know how it works out!

Can I prepare this dish in advance for a party? Yes! You can cook it completely up to a day ahead and gently reheat it over medium-low heat, adding a splash of chicken broth if needed to refresh the sauce.

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