Reviews (1) Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 12/15/2012 It is fabulous. Only change I made was using canned diced pineapple (drained - easier than finding a good ripe pineapple in our small town) and 2 sweet red peppers because I had them in refrigerator and needed to use them. Would add sweet peppers to this recipe every time. Used only one jalapeno. Hot enough for us! This is a real keeper and would probably work with pork or shrimp as well.
Back to Stir-Fried Sweet-and-Sour Chicken All Reviews for Stir-Fried Sweet-and-Sour Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 chicken-042-med109135.jpg
Ingredients Ingredient Checklist 3 tablespoons vegetable oil, divided 1 1/2 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 1/2 small serrano chile, seeded if desired and thinly sliced 1/2 cup apricot jam 1/4 pineapple, cut into 1/2-inch cubes (1 1/2 cups) 2 bunches scallions, trimmed and cut into 2-inch pieces 2-3 tablespoons white vinegar Cooked rice
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
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 chicken-042-med109135.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
chicken-042-med109135.jpg
chicken-042-med109135.jpg
Ingredients
Ingredients
- 3 tablespoons vegetable oil, divided 1 1/2 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 1/2 small serrano chile, seeded if desired and thinly sliced 1/2 cup apricot jam 1/4 pineapple, cut into 1/2-inch cubes (1 1/2 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.
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
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
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 12/15/2012 It is fabulous. Only change I made was using canned diced pineapple (drained - easier than finding a good ripe pineapple in our small town) and 2 sweet red peppers because I had them in refrigerator and needed to use them. Would add sweet peppers to this recipe every time. Used only one jalapeno. Hot enough for us! This is a real keeper and would probably work with pork or shrimp as well.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 5 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 5 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
16 Ratings 5 star values: 5 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
5 star values: 5 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 12/15/2012 It is fabulous. Only change I made was using canned diced pineapple (drained - easier than finding a good ripe pineapple in our small town) and 2 sweet red peppers because I had them in refrigerator and needed to use them. Would add sweet peppers to this recipe every time. Used only one jalapeno. Hot enough for us! This is a real keeper and would probably work with pork or shrimp as well.Martha Stewart Member
Rating: Unrated 12/15/2012
It is fabulous. Only change I made was using canned diced pineapple (drained - easier than finding a good ripe pineapple in our small town) and 2 sweet red peppers because I had them in refrigerator and needed to use them. Would add sweet peppers to this recipe every time. Used only one jalapeno. Hot enough for us! This is a real keeper and would probably work with pork or shrimp as well.
Rating: Unrated
All Reviews for Stir-Fried Sweet-and-Sour Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stir-Fried Sweet-and-Sour Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
