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This simple Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts dinner is about to become your new go-to meal. Easy homemade Asian inspired chicken, tossed in a gingery, sweet, spicy, and extra sticky soy pomegranate sauce. Serve this meal with roasted brussels sprouts, cooked right alongside the chicken, for the easiest sheet pan dinner. Then add a side of steamed rice topped with plenty of sesame seeds. And the best part…this sticky chicken is made quicker than any take-out meal and much healthier too. A delicious, fun, and healthy dinner any night of the week!

overhead photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts and chopsticks in bowl

I love a good Asian inspired recipe more than you know. Anything that semi resembles take-out style meals seem to end up as a family favorite. Well, we love pizza and pasta too. That’s why I try to provide a variety of recipes here on HBH for whatever food mood you’re in.

Anyway, tonight we’re going the take-out at home route and I’m excited. It’s been a while since I’ve shared a “take-out” style recipe.

I originally had the idea to make this chicken last week, but then we had snow. The cold swayed me towards creating a cozier rosemary chicken and rice pilaf. But this week, the sun is shining and we’re back to normal fall weather around here. Enter this chicken, it’s the perfect fall dinner that highlights in-season brussels sprouts and sweet pomegranates.

overhead prep photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts before baking

Making this sheet pan sticky ginger chicken is easy…

Here are all the details. I wasn’t planning on breading the chicken, but as I was testing, a light went off in my head. Sure, I wanted a sticky sauce, but how would the sauce really stick to the chicken without any coating?

So I quickly decided to toss the chicken with a beaten egg and dredge it through some flour. This is a very, very light coating, but it’s just enough to help all that sticky sauce actually stick to the chicken. Once you’ve coated the chicken in flour, arrange it to one side of a large greased baking sheet. Then drizzle generously with sesame oil (or olive oil) to help the chicken crisp up a bit.

overhead prep photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts after baking on baking sheet

Now that you’ve got the chicken ready, let’s talk about those sprouts.

First off, sure you can use broccoli if you hate brussels sprouts. But I LOVE a well-roasted sprout and also find them delicious when paired with a salty Asian recipe.

I kept the sprouts basic, just sesame oil, salt, and pepper. But the real secret? Getting them extra crispy in the oven. Since the chicken cooks at such a high temperature, the sprouts have time to roast, soften, turn crisp, and lightly char on the outside. Delicious.

overhead close up photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

While everything is roasting, make the sticky sauce.

The truth? The sauce is truly why you should make this recipe. The sauce + the sprouts, because I really do love brussels sprouts the most.

Oh, and the sauce? It’s honestly so addicting. Sweet, tangy, a touch spicy and once boiled down, super sticky. The secret ingredient is one of my autumn favorites, pomegranate juice. I know it might sound odd, but please, don’t doubt me here. The pomegranate juice adds sweetness, tanginess, and deep dark color too. It’s one of my favorite ingredients to use in Asian inspired recipes. Plus, I always love the added pop of color, especially this time of year when the pomegranates are coming into season.

The sauce takes only a few minutes to thicken up on the stove. It’s usually ready by the time the chicken has finished cooking.

Then just toss the sauce with the chicken, return to the oven for a few more minutes, and you’re done. I was shocked at how well the timing of everything ended up working out.

Nothing fancy here, just simple cooking, but very delicious.

overhead photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Serving suggestions?

Steamed rice, plenty of green onions, toasted sesame seeds, and pomegranate arils – if you can find them. Sadly ours have yet to show up for the season, but they’ll be here soon! Then drizzle with a generous amount of the leftover sauce…because saucy sticky chicken is the only way to go.

Tip…double the recipe and save the leftovers for quick and easy lunches. The chicken would also be great atop a chopped salad or served with rice noodles.

If you’re looking for something fresh and healthy…ish for dinner this week, make this sticky chicken!

overhead photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Looking for other Asian style recipes? Here are a few ideas: 

Homemade Dan Dan Noodles

Thai Basil Sesame Cashew Chicken with Coconut Rice

Weeknight Sesame Teriyaki Chicken with Ginger Rice

Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce

Lastly, if you make this sheet pan sticky ginger sesame chicken and crispy brussels sprouts,  be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 454 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary – Metric

Instructions

  • 1. Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper or grease with oil.
    2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil. Add the brussels sprouts to the other side of the pan and toss with 2 tablespoon oil, salt, and pepper. Arrange cut side down. Bake for 12 minutes. Toss the sprouts, flip the chicken and return to the oven another 3-5 minutes, until the chicken is cooked through. Reduce the oven temp to 400 degrees F.
    3. Meanwhile, combine the soy sauce, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
    4. Pour half the sauce over the chicken, tossing to combine. Toss the sprouts with 1 tablespoon oil. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.
    5. Serve the chicken and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. Serve the brussels sprouts on the side.
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This post was originally published on September 16, 2020
3.82 from 4174 votes (3,895 ratings without comment)

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Comments

  1. 5 stars
    Tieghan! My mom and i just made this for New Year’s Day and we love it! My 11 year old brother does too 🙂 The flavors went together perfectly – we didn’t have balsamic vinegar so we subbed 1/2 red wine and 1/2 maple syrup and it worked out great. We loved that it was pretty healthy & delicious too! Thanks for another great recipe!

    Reply

    1. Hey Sarah,
      Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan

      Reply

  4. Should we put any of the pomegrante sauce on the Brussels sprouts in step 4 before putting back into the oven? I see it says to put oil on it so just wanted to double check. Thanks!

    Reply

    1. Hey Meg,
      I would just do the oil:) I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan

      Reply

  6. I have chicken drumsticks to use up tonight. Would they work in this recipe? It sounds delish! Otherwise, would you have any chicken drumstick recipes you’d recommend? Thanks, Cari

    Reply

    1. Hey Kerry,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

      Reply

  9. 1 star
    The chicken came out way over done and the sauce, though reduced, was not ‘sticky’ or syrupy. If i made it again I would stir fry the chicken in a wok instead of baking at 475 then add the sauce at the end. My daughter recommended this recipe and she said she baked it at 425 because the 475 was “too scary” and that she had to add a corn starch slurry to thicken the sauce. oh well. The sauce did have a good taste

    Reply

    1. Hey David,
      So sorry you did not enjoy the recipe, please let me know if I can help in any way. Happy Holidays! xTieghan

      Reply

    1. Hey Cassie,
      You can make this through step 3 and then finish cooking later. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

      Reply

  11. 5 stars
    Another keeper, we liked it a lot, my husband love the sauce. After reading the comments I decided to start the sauce first. I had to use 1/3 cup of Tamara because that’s all I had and it still came out great. I had to boil it longer than the specified time to get it reduced and thickened.

    Reply

  13. 5 stars
    Ended up subbing orange juice for pomegranate and adding extra honey in lieu of molasses and it was still DELICIOUS. Boyfriends exact words “ add this to the recipe book”

    Reply

  14. I make a lot of your chicken recipes and this is probably the first one that wasn’t an instant success. Perhaps there was a bit too much egg on the chicken before I covered it with flour, because it stuck to the paper. The sauce didn’t really thicken on the stove, it felt very liquid. Also it was very salty, even though I used low-sodium soy sauce. The soy sauce kind of killed the other flavours, so if I try it again I will use less.
    The brussel sprouts were great, though!

    Reply

  15. 5 stars
    DELICIOUS recipe! Super easy and used OJ and omitted molasses. Delicious! That sauce!! Thanks for another great recipe.

    Reply