I’ve tried many dishes, but President’s Chicken is one of my favorites. The flavors and spices in this dish blew me away at a local Chinese eatery.
The tender chicken, crunchy bell peppers and onions, and spicy, tangy sauce were a flavor eruption. I had to make it at home.
After several tries, I’ve perfected my own President’s Chicken recipe, and it’s a hit. Friends and family are always impressed by its taste. I can cook it on a busy weeknight because it’s so easy.
President’s Chicken is an exciting new dish. Try it—you’ll be hooked!
How To Make Presidents Chicken
I love trying new foods. A dish for President’s Chicken caught my attention recently. After some study and experimentation, I’ve perfected this tasty dish.
In this post, I’ll explain how to make President’s Chicken and answer some common concerns.
Presidents Chicken Ingredients:
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper, to taste
Step-by-Step Instructions To Make Presidents Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned on all sides.
Remove the chicken from the skillet and set it aside.
Add the sliced bell peppers and onion to the skillet, and cook for about 3-5 minutes, or until they are softened.
Add the minced garlic and grated ginger to the skillet, and cook for about 1-2 minutes, or until fragrant.
In a small bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, brown sugar, cornstarch, and water.
Pour the sauce over the vegetables in the skillet, and stir until everything is well combined.
Add the chicken back to the skillet, and stir until it is fully coated in the sauce.
Cook the dish for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
Serve the President’s Chicken over rice or noodles, and garnish with chopped green onions, if desired.
President’s Chicken Variations
Seafood version: Substitute shrimp or scallops for poultry in this dish. Seafood cooks faster than poultry, so adjust the cooking time.
For a spicier variant, add more chili garlic sauce or red pepper flakes. Use a spicier chili garlic sauce or chopped jalapenos or serrano chilies.
Milder version: Use a milder chile garlic sauce or leave it out. If ginger and garlic overwhelm you, use less.
Sauce variations: Add honey, hoisin, or oyster sauce to change the taste. Adjusting the brown sugar and rice vinegar levels changes the sauce’s flavor and tanginess.
President’s Chicken can be made with broccoli, carrots, mushrooms, or red and green bell peppers and onions. Some veggies take longer to cook, so adjust the cooking time.
What is President’s Chicken?
President’s Chicken is a dish that originated in China and is now popular around the world. It is a spicy and flavorful dish made with chicken, vegetables, and a variety of seasonings.
The dish is named after the fact that it was once served to the Chinese President, and has since become a favorite among both locals and tourists.
Easy Presidents Chicken Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned on all sides.
- Remove the chicken from the skillet and set it aside.
- Add the sliced bell peppers and onion to the skillet, and cook for about 3-5 minutes, or until they are softened.
- Add the minced garlic and grated ginger to the skillet, and cook for about 1-2 minutes, or until fragrant.
- In a small bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, brown sugar, cornstarch, and water.
- Pour the sauce over the vegetables in the skillet, and stir until everything is well combined.
- Add the chicken back to the skillet, and stir until it is fully coated in the sauce.
- Cook the dish for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the President’s Chicken over rice or noodles, and garnish with chopped green onions, if desired.
Notes
- Cut the poultry into uniform bite-sized pieces for even cooking.
- For flavor penetration, marinate the poultry for at least 30 minutes.
- Stir-fry the chicken and vegetables in a wok or big skillet because they need high heat.
- Don’t overcook the vegetables—they should be faintly crispy and brightly colored.
- Dissolve cornstarch in water before adding it to the pan to make the sauce.
- To taste, add sugar, vinegar, or chile-garlic sauce.
- The vegetables will continue to cook and become soggy if left to sit, so serve quickly.
