Paleo Ayam Asam Manis
Experience the vibrant flavors of Indonesia with this Paleo Ayam Asam Manis—a healthier twist on the classic sweet and sour chicken. Crafted with tender, bite-sized chicken breast, colorful bell peppers, and juicy pineapple chunks, this dish is coated in a luscious sauce made with coconut aminos, honey, and apple cider vinegar. The tapioca starch ensures a glossy, thick consistency, while the aromatic blend of garlic and ginger infuses each bite with warmth. Cooked in coconut oil and free of refined sugar or gluten, this paleo-friendly recipe is a quick weeknight meal that’s ready in under an hour. Perfectly tangy, subtly sweet, and utterly satisfying, it’s a wholesome dish for the whole family. Serve it hot with a garnish of fresh green onions for a pop of flavor and color!
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Recipe Information
Ingredients
- 500 grams boneless chicken breast, cut into bite-sized pieces
- 3 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons tomato paste
- 2 tablespoons tapioca starch
- 120 milliliters water
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 150 grams pineapple chunks
- 1 unit red bell pepper, cut into squares
- 1 unit yellow bell pepper, cut into squares
- 2 tablespoons coconut oil
- 2 units green onions, sliced for garnish
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
In a small bowl, combine coconut aminos, apple cider vinegar, honey, tomato paste, and 60 ml of water. Mix well to create a sauce base.
In another small bowl, dissolve tapioca starch in the remaining 60 ml of water to create a slurry.
Season the chicken pieces with salt and pepper.
Heat a large skillet over medium heat and add 1 tablespoon of coconut oil.
Add the chicken pieces to the skillet and cook until they are browned and cooked through, approximately 5-7 minutes.
Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of coconut oil to the skillet.
Add minced garlic and ginger, and sauté until fragrant, about 1 minute.
Add the red and yellow bell peppers to the skillet and cook for 3-4 minutes, or until they start to soften.
Return the chicken to the skillet, then pour in the sauce mixture and bring to a simmer.
Stir in the tapioca starch slurry to thicken the sauce, continuing to stir until the sauce is glossy and thick.
Add the pineapple chunks and allow the mixture to cook for another 2-3 minutes.
Serve the Ayam Asam Manis hot, garnished with sliced green onions.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 88.6 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2327 mg | 50% | |
*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.
