FusionMedium · Hot
Frango Xadrez Brazilian Chicken Cashew Stir-Fry
Chicken breast, bell pepper, and onion stir-fried over high heat with plenty of garlic, then scattered with whole cashews that toast at the edges and add a buttery crunch to every bite. The technique is quick and decisive — high heat, confident movement, no standing back. This Brazilian classic plays with texture in a way that keeps you going back for more.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prepare the Chicken
1
Season the chicken strips with salt and let sit for 5 minutes while you prepare the vegetables.
Mix the Sauce
2
In a small bowl, combine tomato sauce, soy sauce, honey, and minced garlic. Stir well and set aside.
Sear the Chicken
3
Heat 2 tablespoons of sunflower oil in a large wok or deep skillet over high heat. Add the chicken strips in a single layer and sear until golden on all sides, about 4-5 minutes. Remove and set aside.
Stir-Fry the Vegetables
4
In the same wok, add the remaining oil. Sauté the sliced yellow onion for 2 minutes until softened. Add the bell pepper strips and grated ginger, tossing for another 3 minutes until the peppers are crisp-tender.
Combine and Finish
5
Return the seared chicken to the wok. Pour the sauce mixture over everything and toss to coat evenly. Cook for 2-3 minutes until the sauce thickens slightly and the chicken is cooked through.
6
Add the chopped cashews and give everything a final toss. Remove from heat and fold in the fresh cilantro.
Serve
7
Plate over warm white rice. A squeeze of lime on top brings the bright finish Beatriz loves. Serve immediately while the cashews are still crunchy.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
1368
per serving
Calorie-dense · 1368 kcalSource of protein · 65gLow sugar · 16gLow saturated fat · 8g
Protein
65g
Carbs
178g
Fat
44g
Sat. fat
8g
Fiber
8g
Sugar
16g
Sodium
1344mg
Gluten FreeDairy FreeLow CholesterolHeart HealthyDiabetes FriendlyWeight ManagementHigh ProteinBalanced MacrosLean ProteinLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.1
per serving
DCarbonAEU all-round· carbon sets the grade
Water
3.1m³
Land
81Pt
Runoff
0.3g P
Chicken breast, cut into strips drives 58% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
CrispTenderCrunchy
Aromas
HerbalNuttyGarlicky
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Heat wok to high temperature before adding chicken. Chicken strips must reach 165°F internal temperature throughout. The sauce should reach a slight thicken before removal from heat to ensure proper cooking of any residual bacteria.
Cross Contamination
Use separate cutting boards and utensils for raw chicken and vegetables. Cashews are processed in facilities that may also handle peanuts or other tree nuts - verify source if serving to individuals with severe tree nut allergies.
Storage
Refrigerate leftover stir-fry within 2 hours of cooking in airtight containers. Best consumed within 3-4 days. Reheat to 165°F before serving.
High Risk Population
Extra caution recommended for young children, elderly, pregnant individuals, and immunocompromised persons - ensure chicken is fully cooked through with no pink remaining.
Handling
Pat chicken dry before searing for better browning. Do not overcrowd the wok - sear chicken in batches if necessary to maintain high heat and proper searing.
Equipment Safety
Use caution with hot oil in wok or deep skillet - oil can splatter dangerously. Add chicken carefully away from body to prevent burns. Keep heat at high but controlled.
Allergen Warning
This recipe contains cashews (tree nuts) and soy sauce (soy). These allergens remain active after cooking. For severe allergies, consider using certified allergen-free soy sauce alternatives.
Pro Tips
Technique
Don't crowd the wok when you sear the chicken. If the pieces overlap, they'll steam instead of brown, and you lose that golden color that makes this dish sing. High heat and space = flavor.
Substitution
No cashews? Roasted peanuts work beautifully, or even a handful of crispy fried onions on top for crunch. The dish is forgiving — what matters is something crunchy against that sweet-savory sauce.
Presentation
Beatriz always adds a squeeze of lime right before serving — it brightens everything and makes the kitchen smell like home. Never skip this step.
From the chef
Frango Xadrez moves fast once the pan is hot — chicken strips seared until golden, then tossed with bell pepper, onion, and fresh ginger in a sweet, garlicky tomato-and-soy sauce that thickens and clings to everything. The cashews go in last so they stay crunchy, and a squeeze of lime over the finished bowl wakes up every flavor at once. High heat, confident movement, no standing back — that is how this dish rewards you. Serve it immediately over white rice while the cashews still have their bite.
TagsWeeknight DinnerStir FryOne Pan
AllergensTree NutsSoy
Source: generated · May 30, 2026