Next Post
Butternut Squash Pasta Carbonara with Rosemary Bacon.
This post may contain affiliate links, please see our privacy policy for details.
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
Made this tonight, another delicious one! I substituted maple syrup for the honey and regular molasses for the pomegranate molasses. The flavors were so good!
Hey Laura,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Probably one of my favorite recipes of yours that I’ve made!! I subbed in some extra broccoli I needed to use up for the brussel sprouts and left out the egg on the chicken because my son is allergic. Chicken still cooked up beautifully without it! I did end up adding a little corn starch to the sauce to help it thicken up and wow the flavor was out of this world. It was a little salty but I think that might’ve been from me over salting the chicken. Served it all over rice and it was so easy and so delicious! Also loved the tip from the comments to measure out the sauce ingredients ahead of time, it saved me a lot of time while cooking. I already left a comment on IG saying this but I’ve been making one of your recipes every week and I’m just obsessed with everything you create. It’s been so easy for me to make swaps in your recipes to make them safe for my son’s allergies and they always turn out so good! Thank you!
Hey Megan,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
Hello! My husband and I love the flavor of this recipe (I legit can never get him to eat chicken) but I can’t quite get the chicken to crisp up or the sauce to thicken up.
Hey Blair,
Thanks for trying the recipe, sorry you are having issues with the chicken. Is there anything you are adjusting in the recipe? How about the oven temp and baking sheet you use? I never line my baking sheets so I’m not sure if that is something that you do or not. To thicken the sauce, try adding a bit of cornstarch! I hope this helps! xTieghan
I’m not sure why I keep trying these sheet pans dinners. They’ve all been disappointing aside from the salmon with feta and olives. The constant removing the pan to toss with oils/sauces ruins the convenience of a sheet pan dinner. The sauce in this recipe was not good, the chicken does not cook well via this method—maybe meatballs would have been better? *shrug*
Hey Katie,
Again, so sorry you did not enjoy the recipe, please let me know how I can help! xTieghan
Delicious!!
Thanks Jessica!
This was a hit with my husband and my two toddler boys! My one and a half year old gobbled up the Brussels sprouts!!!
Hey Becca,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
The sauce was too salty. Next time I will decrease the amount of soy sauce used (I used low sodium). This recipe has potential and I will try again with some modifications!
Hey Nicolle,
So sorry you found this to be too salty. Please let me know if I can help in anyway! xTieghan
I made this and the flavors were excellent. One question, however. You say to pour half the sauce over the chicken. What do you do with the rest of the sauce? Add it when you serve it? it was a lot of sauce for the amount of chicken. Flavor was soooo good, though!
Hey Holly,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. You can save the sauce for another recipe:) Happy Friday! xTieghan
Made this last night. Amazing flavour but so salty. Will cut down soya sauce next time 🙂
Hey Keri,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
This was absolutely delicious! Thanks!!
Thanks so much Dawn! xTieghan
A new family favourite!
So glad to hear this Andrea!! xTieghan
Just made this meal and it was DELICIOUS!!! I made a few substitutions as I did not have soy sauce but used Teriyaki sauce made with Coconut Aminos instead. Will definitely keep this in my meal rotation! Thank you Tieghan!
Hey Lori,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Sadly, we did not enjoy this recipe.
Brussel sprouts didn’t turn crispy and lacked flavour despite plenty of salt and sesame oil.
We had to replace the pomegranate juice with apple cider vinegar. The sauce turned out very acid despite adding additional peanut butter, honey and brown sugar.
Maybe another time we will have better luck.
Hey there,
So sorry about! Unfortunately, using too much of the apple cider vinegar would result in not the best taste, next time I would try using the pom juice. I hope this helps for next time! xTieghan
Totally delicious! Went down a storm here!
Hey Jayne,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
Very good and SO quick to throw together! Next time I’ll start with the sauce and reduce it while I prep the chicken. I felt like 475 for 20 min total was super hot, so I reduced it to 450 and cooled the chicken for 15 min, then an additional 3 with the glaze. Turned out great!
Hey Leah,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan