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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
I’m on Japan and can’t get pomegranate juice, but I do have pomegranate vinegar (for drinking watered down, so it is sweet and not too vinegary – I buy it at Costco, so maybe you have seen it? Korean. ). Could I substitute it for both the pomegranate juice and apple cider vinegar and keep the Balsamic and still be somewhat close? Would I use the amount you have listed added together??
Hey Aliso,
So sorry, I am not familiar with pomegranate vinegar. Are you able to find cranberry juice? Let me know if you give the recipe a try! xTieghan
Followed it (almost) to a tee – just made the suggested orange juice rather than pomegranate sub). It was sooooo good.
Thank you again
Hey Carol,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Another winner!! My family is requiring that I put this on repeat!! Truth be told, I didn’t have any balsamic vinegar (how did that happen?!) so I used a pre-made balsamic glaze that I had on hand, and omitted the molasses. I turned out brilliantly, so I can’t wait to make the “right” way! The brussel sprouts were delicious – next time I will make even more and/or mix in broccoli. Thank you, Tieghan, for making me look good – AGAIN!
PS Jasmine rice is naturally a bit sticky if that helps
Hey Caroline,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
What would be a good substitute for the molasses?
Hey Megan,
You can use maple syrup in place of the molasses. I hope you love the recipe, please let me know if you give it a try! xTieghan
This looks delicious. What would be a good nut/peanut free substitute for the peanut butter? Or can it be omitted? Thank you!
Hey there,
You can use sun butter in place of the peanut butter. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This sauce is so versatile! I put it over crispy baked tofu (tossed in sesame oil and corn starch instead of flour) with roasted broccoli, carrots, and udon noodles and it was so good! Like an extra saucy lo mein! One of my new favorite quick vegetarian meals.
Hey Mallory,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
Super flavorful and delicious! How do you make your sticky rice? I tried to make a different recipe, but it didn’t turn out. Thanks!
Hey Denise,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
Perfect Rice
Bring 3 cups water to a boil. Add 1 1/2 cups rice. Cover and cook on LOW for 10 minutes. Turn the heat off and let sit, covered another 15 minutes. Do not open the pot. Fluff with a fork.
Thank you so much for the rice recipe and your nice message. I hope your week is going well.
Hello I plan on making this recipe this week, it looks and sounds amazing! Can I use ground ginger instead of fresh ginger?
Hey Cristina,
Sure, that will work well, I would use about 1 teaspoon of ground ginger. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Made this last night and it was SO good! Subbed maple syrup for molasses and was a little nervous about the sauce not thickening, so I poured every liquid ingredient just a *little* short. Sauce was *perfection.*
I also ran into an issue where after prepping all the chicken and brocoli on the baking sheet my oven broke… like completely died? I love my old teeny apartment but come on (#justnewyorkthings)! Soooo, I cooked the chicken in a wok on high heat, removed, then cooked the brussel sprouts – both in sesame oil. Added chicken back in at last 2 minutes plus half the sauce and combined it all… worked perfectly! Brussels obviously weren’t as crispy as roasting, but almost just as good.
I always follow recipes to a ‘T’ so I have to say I was impressed with how it turned out!
Hey Katie,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! Sorry to hear about your oven, how crazy!! xTieghan
HI Tieghan – love your recipes so much! Can I substitute the peanut butter with tahini? Would that work?
thank you! Cat
Hey Cat,
Yes, tahini would work well here! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I usually adore all of your recipes! But I do have to say the sauce is very salty and I even I replaced the soy sauce with coconut aminos. I’m surprised how salty it was. I would probably reduce the amount of coconut aminos next time.
It was good but the sauce was way too salty. I might try again with coconut aminos instead of low sodium soy sauce.
Hey there,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
Sauce didn’t thicken, but flavor was delicious!
Hey Morgan,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! You can always add a little cornstarch to help thicken the sauce. xxTieghan
Is now a staple in our house! So easy and SO delicious! Thank you!
Hey Ellie,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I typically love your recipes but really disliked this one. For some reason it just didn’t match up to what I anticipated – thought it would be sweet and good for an easy family dinner but it didn’t work for me or the kids!
Hey there,
So sorry this recipe was not enjoyed, please let me know how I can help for next time! xTieghan
Love it! So easy and delicious
Hey Avery,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan