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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!
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.
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.
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.
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.
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!
Looking for other Asian style recipes? Here are a few ideas:
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
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.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds boneless chicken breasts, cut into 2 inch cubes
- 1 egg, beaten
- 1/4 cup all-purpose or gluten free all-purpose flour
- kosher salt and black pepper
- 3/4 pound brussels sprouts, halved
- 6 tablespoons extra virgin olive oil or sesame oil
- 2/3 cup low sodium soy sauce
- 1/3 cup pomegranate juice (equal amounts of apple cider or orange juice are great substitutes)
- 1/4 cups honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses or pomegranate molasses
- 1 tablespoon creamy peanut butter
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 teaspoon crushed red pepper flakes, use more or less to taste
- rice, sesame seeds, and green onions, for serving
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.
This post was originally published on September 16, 2020
This was delicious! My brussel sprouts burned fairly quickly so I had to half the cook time for them. Substituted the pomegranate juice for cranberry juice because that was all I could find at the store. Still turned out great. Extra points for how easy it was!!
Hey Kailey,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
This looks amazing, we are trying it tonight. Does your calorie count for this meal include the rice?
Hey Megan,
Yes that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was fantastic! The chicken had a great texture and flavor. Baking made it feel much healthier rather than other recipes that would fry it. I would absolutely make this weekly. I used regular molasses and orange juice and it worked great. Also used broccoli instead, since that is all that I had. Very satisfied!
Hey Lindsey,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
This recipe was my first half baked harvest recipe I’ve ever made and it did not disappoint! Thank you Tieghan for creating delicious, and easy to follow recipes for even a beginner cook like myself. This recipe is as good as it looks. The memories made around my table with my parents enjoying this meal were so special! Can’t wait to make another recipe of yours soon xx
Hey Stephanie,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! xTieghan
Delicious recipe and my husband loved it! Loved that it wasn’t too too sweet and still satisfies that take-out craving.
I substituted cranberry-apple juice for the pomegranate juice and still turned out delicious. My only comment – it took much longer for the sauce to reduce down to a thick, coat-able consistency; had to reduce by 2/3rds in order to get it thick enough to coat the chicken. I wonder if that is because of my substitution?
Hey Katie,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a go! If you are having trouble reducing the sauce, try adding some cornstarch! xTieghan
Made a few nights ago, super Yummy! Will be making again!
Hey Sandra,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
This was great, and my husband and I will definitely make it again! We especially loved the pomegranate flavor in the sauce and the heat from the red pepper. It was a little difficult to get the sauce at the right consistency, but I think that was due to some substitutions. Really tasty overall! 🙂
Hey Sammy,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Absolutely perfect for a quick weeknight meal! Flavor was outstanding. Thank you so much for your great recipes, I found your blog a month ago and am obsessed!
Hey Shayna,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Another hit with this sticky chicken! The whole family loved it and we will have it again soon. For me the prep times took longer than stated in the recipe. I needed more time for the sauce and did have to use some corn starch to thicken it, but that didn’t have any negative effect on the taste which was brilliant. Thanks for yet another great recipe. Next up is the crispy brown butter sweet potato gnocchi…
Hey Jacqueline,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
Made this tonight using oj and acv as subs in the sauce. Turned out great. Loved how crispy the chicken turned out! And the brussel sprouts were sooo good! I’ll do this again for sure!
Hey Kristi,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
approx. how many does this feed?
Hey Julianne,
This recipe makes 6 servings. I hope you love the recipe. Please let me know if I can help in any other way! Happy New Year! xTieghan
Made this tonight. My husband and I loved it! However, no matter how long i cooked it I couldn’t get the sauce to become syrupy and reduce down. It was delicious, but much more “watery”. I didn’t make any subs except for liquid aminos instead of soy sauce, I did apple cider in place of pomegranate juice as well. Nevertheless we loved it, I also added a little corn starch to the flour, the chicken crisped up nicely!
Hey Shannon,
Thanks so much for giving the recipe a try, I am sorry your sauce didn’t get thick, I would try adding corn starch next time. Please let me know if I can help in any other way! Happy New Year! xTieghan
Made this last night for dinner and for some reason my chicken wasn’t crispy at all! Any recommendations for next time?
Hey Mary,
So sorry your chicken was not crispy, was there anything you may have adjusted? Let me know how I can help! Happy New Year! xTieghan
So many people loved this recipe so I am assuming my issues are user error! The sauce never thickened even with another 10 minutes of boiling. I did whisk it at the beginning to blend in the peanut butter so not sure if that created an issue. I substituted apple cider for the pomegranate juice but everything else was the same. There was no sweetness – it tasted a little bitter. I am not sure if that is because of the cider? Also my chicken did not get crisp so not sure what I did wrong with that. All of the other recipes I’ve tried are amazing so not quite sure what went wrong for me with this one!
Hey Diane,
So sorry you had issues with the recipe. The cider definitely caused the bitter taste, next time I would be sure to use Pomegranate or cranberry juice. To thicken the sauce, you can always add cornstarch! Was there anything you adjusted for the cook time of the chicken? Let me know how I can help! xTieghan
Hi Tieghan, would love to try this recipe. Do you think it would work as well with dark meat, say thighs? Would this change the cooking times? This year we had a half baked holiday – used your cheesecloth technique on my turkey which worked perfectly, made the creamy mushroom balsamic marsala chicken to raves from the family, and for NYE had your braised red wine and cranberry short ribs which were a huge hit. Thanks for making our holiday brighter during these trying times!
Hey Jacqueline,
Yes, I think chicken thighs would work well here! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan