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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
Thanks for a great sauce! I made this sauce and it’s delicious! Sauce recipe is a keeper to use a million different ways.
Hey Corey,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Love your recipes, but it should be noted that the oven temps used are often unsafe for parchment paper. Always check the box to see how much heat your paper can handle—a lot of the time it’s only up to 425º. I recommend using foil if you’re baking at a higher temperature.
Hey Miranda,
I have never had this issue, but yet I would follow the guidelines on your parchment paper. I hope you love the recipe!! xTieghan
That was amazing!
Thanks so much Catherine! xTieghan
This was INCREDIBLE! subbed apple cider for pomegranate juice, skipped molasses, and did asparagus instead of Brussel sprouts because of what had on hand. So tasty and couldn’t stop eating it!
Hey Lauren,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Hi There!! Love your recipes! Can I sub asparagus or green beans for the Brussel sprouts if don’t have on hand?
Hey Lauren,
Totally, either one of those would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good!
Thanks Martha!! xTieghan
It came together easily. I used regular soy sauce full strength and that was a mistake. I have a bad habit of over crowding my pans so the brussel sprouts weren’t as crispy.
Topping the dish with sliced scallions and pomegranate arils was definitely a highlight and shouldn’t be skipped.
My kids devoured the chicken and they can be picky.
Hey Tricia,
Thanks so much for giving the recipe a try! xTieghan
Made this tonight and it was delicious! My chicken didn’t get very browned in the oven and my sauce wasn’t as thick as I would have liked when I added it to the chicken, but the flavors were still so good! I’ll make the sauce ahead of time next time and then start to heat it when I put the chicken in the oven. The sauce definitely had the taste of take-out goodness without being too overpoweringly salty. My husband and 3 kids all really enjoyed it! Thank you!
Hey Heather,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
This recipe is SO good! The sauce is so full of flavor. I think about it all the time. I have been doubling the peanut butter lately because I prefer a stronger taste of it. The recipe being quick, easy, and healthy is also a plus.
Hey Mariah,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Super yummy! And a much healthier alternative to ordering out sesame chicken.
Hey Haley,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
This was simply delish! Thank you!!
Hey Dawn,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Absolutely delicious! Love the sweet crispy chicken and creamy charred sprouts! I used half sesame oil/half olive oil for a balanced flavour.
Hey Kathy,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
So delicious! It turned out perfectly. I just love the ease of sheet pan meals. The only substitute I made was that I used regular molasses and OJ instead of POM juice. I’ll be sure to pick some up to try next time. It’s definitely a keeper recipe! And btw, your IG stories are the best! ❤️
Hey Penny,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Excellent dinner. I did add corn starch to the sauce as others said it didn’t thicken. Turned out perfect! Served it with some left over cilantro! YUM
Hey Colleen,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
I cannot imagine cubes of chicken cooked for 18-20 minutes!! Surely they must be totally dried out and like shoe leather….is this possibly a typo? The Brussels sprouts maybe…but the chicken??? Has your commenters done this too??
Hey there,
The recipe is correct as is:) I hope you love the dish, please let me know if you have any other questions! xTieghan