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Paleo Sticky Orange Sunflower Chicken


Sticky Sauce


  • 1 teaspoon powdered ginger
  • 1 teaspoon coarse garlic powder*
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 8 boneless skinless chicken thighs (about 1 1/2 pounds)
  • 1 teaspoon extra virgin olive oil


  • Preheat the oven to 425° and get out a 2-quart baking dish.
  • Make the sauce: Zest and juice the orange into a small bowl. Add in the garlic, coconut aminos, sunflower butter, tomato paste, vinegar, fish sauce, hot sauce, and arrowroot powder. Whisk until fully combined and set aside.
  • Prep the chicken: combine ginger, garlic powder, salt, coriander, and black pepper in a large bowl and mix it with a fork. Add the chicken to the spices and toss to coat.
  • Add the oil to a large non-stick skillet and heat over medium-high heat for 2 minutes. Add the chicken in a single layer and brown it, undisturbed for 3-4 minutes. Flip the chicken and brown the other side for 1 minute then transfer to a 2-quart baking dish.
  • Thicken the sauce: Pour the sauce into the pan that was used for the chicken and heat it, scrapping any brown bits in the pan, until it is thickened a little, 1-2 minutes. Pour the sauce over the chicken and bake for 15-20 minutes until the sauce has caramelized.


* To make low FODMAP, leave out the tomato paste, hot sauce and garlic. It is still flavorful and delicious!