Gluten-Free Ayam Asam Manis
Discover the perfect balance of sweet, tangy, and savory flavors with this Gluten-Free Ayam Asam Manis recipe! This Indonesian-inspired dish features tender chicken breast pieces coated in a light cornstarch crust, stir-fried to golden perfection, and simmered in a luscious sauce made from gluten-free soy sauce, tomato ketchup, and rice vinegar. With the vibrant addition of red bell peppers and juicy pineapple chunks, every bite bursts with a delightful mix of textures and tastes. Simple to prepare in under an hour, this gluten-free adaptation is ideal for weeknight dinners or special occasions. Serve it hot with steamed rice for a satisfying, crowd-pleasing meal that's packed with bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 3 tablespoons Cornstarch
- 2 tablespoons Gluten-free soy sauce
- 4 tablespoons Cooking oil
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, diced
- 200 grams Pineapple chunks
- 4 tablespoons Tomato ketchup
- 2 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 100 ml Water
- 2 units Spring onion, chopped
Instructions
Begin by slicing the chicken breast into bite-sized cubes.
In a bowl, combine the chicken cubes with salt, ground white pepper, and 1 tablespoon of cornstarch. Mix well and let it marinate for 10 minutes.
While the chicken is marinating, prepare the sauce. In a small bowl, whisk together tomato ketchup, gluten-free soy sauce, rice vinegar, brown sugar, and water. Set aside.
Heat 3 tablespoons of cooking oil in a large pan over medium-high heat.
Add the marinated chicken to the hot oil and stir-fry until it turns golden brown and is cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of cooking oil. Sauté the minced garlic until fragrant, about 30 seconds.
Add the diced red bell pepper and pineapple chunks to the pan. Stir-fry for 3-4 minutes or until the bell pepper is slightly tender.
Pour the prepared sauce into the pan and bring it to a simmer.
Dissolve the remaining 2 tablespoons of cornstarch in a small amount of water and add to the sauce. Stir until the sauce thickens, about 2 minutes.
Return the cooked chicken to the pan, tossing it in the sauce to coat thoroughly. Cook for another 2-3 minutes.
Garnish with chopped spring onion before serving.
Serve hot with steamed rice or your choice of gluten-free sides.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6505 mg | 283% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 59.8 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
