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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
    Omg! So good….we devoured it. A big hit with the Fam. I drizzled very little sauce on the crispy chicken pieces in the oven to not make them go soggy. Drizzled more sauce on it when ready to serve.
    Thank you!

    Reply

    1. Hey Liana,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

      Reply

  2. Hi
    I want to make this recipe with beef tenderloin strips as my husband is one of the only people who does not eat chicken.
    Any idea of cook time to get crisp with thin pieces coated like chicken?
    Excited to try this recipe. Everything I have tried from you is delicious!
    Thank you!

    Reply

    1. Hey Valerie,
      I would go ahead and follow the recipe as is! I hope you love the dish, let me know if you have any other questions! xTieghan

      Reply

  3. 5 stars
    I just made this tonight for dinner and I can’t say enough good things: it was delicious!!!! It was easy to make and i didn’t want to stop eating it, lol! I had been thinking about ordering deliver Chinese food and made this instead and I’m so glad I did!! Looking forward to eating the leftovers! Simple and delicious – a must try!

    Reply

  4. 4 stars
    This dish was very tasty, but the times are a bit off. I’ve cooked for many years, don’t consider myself new, I’m 62. But when I made last night, I don’t know how you can prep everything within 15 minutes. Cleaning Brussel sprouts alone takes time, but cutting and breading the chicken, chopping the garlic, the ginger and gathering all for the sauce? This recipe took me double the time you list, do you have someone else prep your ingredients?

    Reply

    1. Hey Sharon,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Sorry this took you longer than expected, everyone works differently in the kitchen. xTieghan

      Reply

  5. 5 stars
    Delicious! This definitely will be added to the “rotation.” I used skinless, boneless thighs that I had on hand and in place of pomegranate juice I squeezed orange juice. I did however have pomegranate ariels on hand to add as a garnish.
    As I made a larger serving, to avoid crowding the chicken & sprouts I used 2 baking sheets.

    Reply

  6. 5 stars
    Super yummy! I’m sure it will be easier the second time around. It wasn’t difficult, but I often lose track of ingredients when there’s a lot. But it was super yummy and I can’t wait for my leftovers tomorrow for lunch!!

    Reply

  9. 3 stars
    My boyfriend and I have recently been making so many of Half Baked Harvest’s recipes and have really enjoyed all of them except for this one.

    It didn’t hit the mark for us as we had multiple problems with the recipe throughout. Our chicken got stuck to the parchment paper after the first bake in the oven (def skip the parchment paper if you’re going to try this recipe!) and our sauce never thickened to a good consistency.

    All in all, we’ve chalked it up to the fact that Asian cuisine is extremely hard to replicate and although the flavor of the sauce for this was yummy it might be best for us to stick to ordering in Chinese!

    Reply

    1. Hey Mandi,
      Yes, maple syrup will work just fine. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

      Reply

  12. 5 stars
    Been on a Chinese food kick and this was a fun way to mix it up by doing it in the oven so the stove top didn’t get destroyed. Sauce was amazing – I used clementine juice in place of the pomegranate juice and used tahini instead of peanut butter. Your recipes and pictures make everything approachable and I love that! Thank you!

    Reply

    1. Hey Blake,
      You could use rice vinegar and maple syrup in place of the molasses and apple cider vinegar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Kelly,
      You could use buttermilk in place of the egg. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

      Reply

  15. 5 stars
    Made this tonight and the flavors are delicious. The sauce was really thin though and wouldn’t stick to the chicken. I followed the instructions and even let the sauce simmer longer than recommended. Is there a reduction in liquid I could do to thicken it up a bit? Thanks.

    Reply

    1. Hey Bonita,
      Thanks for making the recipe, I am so delighted that it was enjoyed! You can always add some cornstarch to help thicken the sauce. Have a great week:) xTieghan

      Reply