Stir-Fried Sweet-and-Sour Chicken

Prep Time:
20 mins
Total Time:
20 mins

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.


  • 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


  1. 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.

  2. 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

Related Articles