Brazilian Chicken and Cashew Stir-Fry (Frango Xadrez)
The word xadrez means “chess” in Portuguese, and could refer to how these ingredients are cut into colorful squares (like the squares on a chess board). Serve this dish with rice and soy sauce on the side.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3 Tbsp. vegetable oil
- 12 oz. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 2 cloves garlic, minced
- 1 tsp. minced fresh ginger
- 1 small onion, peeled and diced
- 1 medium green bell pepper, cut into 1-inch squares
- 1 medium red bell pepper, cut into 1-inch squares
- 1 medium yellow bell pepper, cut into 1-inch squares
- 10 button mushrooms, washed and cut into 1-inch pieces
- 2 Tbsp. cornstarch
- 1⁄4 cup soy sauce, plus more for serving
- 1⁄2 cup chicken stock
- 3⁄4 cup toasted cashews
- Heat oil over high heat in a deep skillet or wok. Season chicken with salt and pepper. Cook the chicken until well seared on all sides and almost cooked through, about 5 to 8 minutes. Remove chicken from skillet and set aside.
- Add garlic, ginger, and onion to the skillet and cook for 2 minutes on high heat. Add the bell peppers and mushrooms and cook for 2 to 3 minutes more.
- In a small bowl, whisk the cornstarch into the soy sauce and chicken stock. Add the mixture to the skillet along with the chicken. Cook for several minutes, stirring, until the sauce thickens and chicken is cooked through. Stir in the cashews and remove from heat.