Gluten-Free Ayam Asam Manis

Take your taste buds on a tangy and savory adventure with this Gluten-Free Ayam Asam Manis, a vibrant twist on the Indonesian classic. This dish transforms tender, golden-brown chicken breast into a flavorful masterpiece, coated in a luscious sweet-and-sour sauce made with gluten-free soy sauce, tomato ketchup, rice vinegar, and a hint of brown sugar. Juicy pineapple chunks and crisp red bell peppers add pops of freshness and texture, while a touch of garlic ties the flavors together. Perfect for gluten-free eaters, this quick and easy recipe comes together in just 45 minutes and pairs beautifully with steamed rice or other gluten-free sides. Garnished with fresh spring onions, it’s a mouthwatering meal that’s as colorful as it is delicious!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by slicing the chicken breast into bite-sized cubes.

Step 2

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.

Step 3

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.

Step 4

Heat 3 tablespoons of cooking oil in a large pan over medium-high heat.

Step 5

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.

Step 6

In the same pan, add the remaining 1 tablespoon of cooking oil. Sauté the minced garlic until fragrant, about 30 seconds.

Step 7

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.

Step 8

Pour the prepared sauce into the pan and bring it to a simmer.

Step 9

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.

Step 10

Return the cooked chicken to the pan, tossing it in the sauce to coat thoroughly. Cook for another 2-3 minutes.

Step 11

Garnish with chopped spring onion before serving.

Step 12

Serve hot with steamed rice or your choice of gluten-free sides.

Nutrition Facts

Serving size	1222.4 grams (1222.4g)

Amount per serving	% Daily Value*
Calories	1647

Total Fat 74.80g	96%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 2.50g
Cholesterol 430mg	143%
Sodium 6505mg	283%
Total Carbohydrate 102.80g	37%
Dietary Fiber 7.50g	27%
Total Sugars 59.80g
Protein 145.90g	292%

Vitamin D 0IU	0%
Calcium 178mg	14%
Iron 5mg	25%
Potassium 2189mg	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.

Source of Calories

Fat: 40.4%

Protein: 35.0%

Carbs: 24.7%