Ingredients Meat & Poultry Chicken Chicken Thighs Stir-Fried Sweet-and-Sour Chicken 3.8 (16) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 This take on the Chinese-American takeout classic is easy to make at home for a fast family-friendly dinner. We use boneless, skinless chicken thighs, fresh pineapple, ginger, garlic, and apricot jam. Ingredients 3 tablespoons vegetable oil, divided 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces Salt 1 three-inch piece fresh ginger, peeled and cut into matchsticks 5 cloves garlic, thinly sliced ½ small serrano chile, seeded if desired and thinly sliced ½ cup apricot jam ¼ pineapple, cut into ½-inch cubes (1 ½ cups) 2 bunches scallions, trimmed and cut into 2-inch pieces 2-3 tablespoons white vinegar Cooked rice Directions Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes. Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice. Johnny Miller Cook's Notes "Ever look up a traditional recipe for sweet-and-sour chicken? I'll save you the trouble -- it's deep-fried. Don't get me wrong, I love fried food. But weeknight frying is no fun. Here's my anytime version: It's a simple, quick, and easy-cleanup stir-fry -- classic flavor included." - Sarah Carey Rate it Print