Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Frango Xadrez Tradicional, chicken dish with peppers and vegetables
Brazilian Frango Xadrez

Frango Xadrez (Brazilian Chess Chicken Stir-fry)

Author: Flavelo
Recipes Main Courses
Frango Xadrez ('Chess Chicken') is the star of Brazilian Chinese buffets, named after the visual play of colourful, diced ingredients. Although originating from the original Kung Pao chicken, this version is less spicy and focuses more on juicy vegetables and a salty-sweet soy sauce glaze. The secret is speed: in the wok (or frying pan), every minute counts to keep the vegetables crunchy.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Brazilian / Chinese Fusion

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Sharp knife for dicing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Have everything to hand! Cut the chicken, peppers, onion, and carrots into uniform cubes of about 2 cm ('chessboard' size).

Tip: Uniform size (Mise en place) is not just aesthetic: this way everything cooks at the same time.
2 ✓

Heat the oil in the wok until smoking. Toss in the chicken cubes and fry quickly until golden brown.

Tip: High heat (stir-fry technique) seals the meat juices and caramelises the surface.
3 ✓

Remove the chicken and set aside. In the same pan, toss in the crushed garlic, then the carrots.

Tip: Carrots are harder and need the most time, so they go in first.
4 ✓

After 1-2 minutes, add the peppers and onion. Fry while tossing for 3-4 minutes.

Tip: The goal is to achieve 'Wok Hei' (the breath of the wok): the vegetables should be seared but crisp inside.
5 ✓

Return the chicken. Pour over the soy sauce and water, sprinkle with sugar and pepper. (Only salt after tasting, soy sauce is salty!).

Tip: The sugar balances the saltiness of the soy sauce (flavour balance).
6 ✓

Boil together for 2-3 minutes until the juice thickens slightly and coats the food. Serve immediately.

Tip: Do not let it stand, as the vegetables will release water and soften.

Recipe FAQ

Why did the chicken become chewy?
You overcooked it. Chicken breast needs very little time. As soon as it turns white and gets a little colour, it's done.
What makes the sauce thick?
Traditionally thickened with starch, but here the reduction and the sugar content of the soy sauce provide the glaze.

Ingredients

  • 500 g Chicken breast fillet
  • 1 whole Onion
  • 1 whole Green bell pepper
  • 1 whole Red bell pepper
  • 2 whole Carrots
  • 2 cloves Garlic
  • 3 tbsp Soy sauce
  • 2 tbsp Oil
  • 1 tsp Sugar
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 100 ml Water