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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
Delicious! A new family favorite. I tossed the chicken and sprouts with the sauce and combined it all together for the last 2 minutes. Will definitely add this to my weeknight rotation.
Hey Jodi,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
I could rate this a 6 stars…but being limited to 5, lets leave it that way 😉
The sauce is amazing ! Looking forward for lunch leftovers tomorrow 🙂 Thanks
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I have made this recipe over and over again for my family. Love it! And the sauce is amazing on salmon too.
Hey Clark,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Made this the other day. Was really really good. I doubled the sauce, since it was a bit time consuming to gather all the ingredients and will use it again soon!!
Hey Elaine,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was beyond incredible. I just made this and it was a huge hit. I already can’t wait to make it again!
Hey Lindsay,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Hi I’ve been obsessed with your recipes lately, I cooked this one the other night and it was really delicious! The sauce was amazing. I had to use 2 trays because vegetables and chicken didn’t all fit on one. One question— how are you able to coat the chicken with only 1/4 cup flour? What’s your technique? I used more but then I think I had too much coating.
Hey Christine,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. I just toss the chicken in a bowl with the flour. Have a great week!? xTieghan
Made this with the hubs last night. He thanked me like 20 times, maybe more. Couldn’t find pomegranate juice so used orange and it was wonderful. Doubled the recipe for left overs; thank God because we loved it 🙂 we used basmati rice but next time I’m thinking sushi. Also used boneless skinless chicken thighs instead of breast; super tender and moist. Thanks Tieghan!
Hey Elysa,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
This recipe was quick, easy, and so delicious! What more could you ask for? My six-year-old declared it her death row meal. ?
Hey Sarah,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
We have a peanut allergy – do you have a recommended substitute? Love love love your recipes!
Hey Katie,
Sun butter would work well in place of the peanut butter. I hope you love this recipe, please let me know if you give the recipe a try! xTieghan
This recipe was fantastic! It will definitely be on repeat over and over, we loved it!
Hey Lesli,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
This was a hit with the family! Saved to recipe box ✅
Hey Melissa,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
delicious! i didn’t have some of ingredients for sauce, but improvised … used on the chicken brussels sprouts, broccoli and green beans (they were the best!) … and served with jasmine coconut brown rice. loved it!
Hey Tammy,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
I’ve made a few recipes off this site and while they are good, my issue is with the prep/cook times. These recipes do not come together in 35 minutes. This one took me an hour and 10 minutes. Same with another one I made that supposedly was done in 30 minutes, it took me an hour and a half. Are these times assuming you have all ingredients prepped and ready to go? Because if you have to prep/chop/cook double the time.
Hey Anthy,
Thanks for giving the recipe a try! Sorry this took you longer than expected, everyone works differently and has different interruptions while in the kitchen. This is the timing that I found to be most consistent when cooking this dish. xTieghan
Made this tonight and everyone loved it!!!!! That sauce is SO good- thank you so much for sharing!
Hi Catherine,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Made this Sunday night… was so easy and loved by everyone! The sauce/glaze was super yummy and versatile. A definite ‘keeper’ recipe! Thanks!
Hey Susan,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Everything cooked perfectly and tasted great. But even with low sodium soy sauce it was too salty for my liking. Next time I’ll try reducing the soy sauce.
Hey Courtney,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan