Paleo Ayam Asam Manis

Elevate your dinner table with this vibrant and healthy Paleo Ayam Asam Manis, a sweet-and-sour chicken dish that’s bursting with flavor. Tender, seasoned chicken breast is sautéed to golden perfection and coated in a luscious, paleo-friendly sauce made from coconut aminos, honey, and tomato paste. The dish is studded with juicy pineapple chunks and crisp bell peppers, adding natural sweetness and a satisfying crunch. Thickened with tapioca starch, this gluten-free recipe delivers the perfect glossy texture, all while keeping it simple and wholesome. Fragrant garlic and ginger infuse every bite with a warm, zesty kick, and a garnish of fresh green onions ties it all together. Ready in just under an hour and perfect for weeknights or special occasions, this paleo twist on a Southeast Asian classic is as nutritious as it is delicious.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In another small bowl, dissolve tapioca starch in the remaining 60 ml of water to create a slurry.

Step 3

Season the chicken pieces with salt and pepper.

Step 4

Heat a large skillet over medium heat and add 1 tablespoon of coconut oil.

Step 5

Add the chicken pieces to the skillet and cook until they are browned and cooked through, approximately 5-7 minutes.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

Add the remaining 1 tablespoon of coconut oil to the skillet.

Step 8

Add minced garlic and ginger, and sauté until fragrant, about 1 minute.

Step 9

Add the red and yellow bell peppers to the skillet and cook for 3-4 minutes, or until they start to soften.

Step 10

Return the chicken to the skillet, then pour in the sauce mixture and bring to a simmer.

Step 11

Stir in the tapioca starch slurry to thicken the sauce, continuing to stir until the sauce is glossy and thick.

Step 12

Add the pineapple chunks and allow the mixture to cook for another 2-3 minutes.

Step 13

Serve the Ayam Asam Manis hot, garnished with sliced green onions.

Nutrition Facts

Serving size	(1214.4g)

Amount per serving	% Daily Value*
Calories	1559.8

Total Fat 46.9g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 425mg	0%
Sodium 3581.3mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 8.2g	0%
Total Sugars 88.6g
Protein 160.5g	0%

Vitamin D 5IU	0%
Calcium 143.3mg	0%
Iron 7.9mg	0%
Potassium 2326.6mg	0%

*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: 27.5%

Protein: 41.8%

Carbs: 30.8%