Description
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
Ingredients
Units
Scale
For the Protein Base:
- 500g (1.1 lbs) chicken breast, skinless and cut into uniform 1-inch cubes
- Salt to taste (be careful here; I will use soy sauce, which is 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
Instructions
- 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.
- Start Adding the Ingredients: Once the chicken is roasted, add the onions and stir until they begin to soften.
- 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.
- 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.
- 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.
- 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.
- Make sure salt is ok: Taste and check the salt. Adjust to your taste if needed.
- 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.
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Calories: 210
- Fat: 10 gr
- Carbohydrates: 9 gr
- Fiber: 2 gr
- Protein: 23 gr