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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
loved this! FINALLY got my son to love Brussel sprouts! Any tips for making the sauce thicker? maybe I didn’t boil it long enough? My sauce was super runny- but we all loved it anyway! would love to perfect it for the next time!!
thank you!!!
Hey Jennifer,
Thanks for trying the recipe! You can always add a little corn starch to help thicken up the sauce. I hope this helps for next time! xTieghan
Flavor was very good in this dish. My chicken was not getting very crisp like so I did place under broiler for a bit!
Amazing! Thank you Brenda! xTieghan
This is such a great recipe. The sauce is incredibly flavorful even though I had to substitute orange juice for the pomegranate juice. The chicken was delicious but the brussels sprouts are seriously life changing. I have just discovered your cookbook and website and I am definitely a fan!
I am so happy this turned out so well for you, Cindy! Thank you so much for trying it! xTieghan
Can’t wait to make this!
Thank you Melissa! xTieghan
Delish and healthy!! Easy to make and sooooo good. I didn’t have any molasses but was still great.
Love to hear that, Andi! Thank you so much for trying this one! xTieghan
This recipe is delicious! I just recently purchased Super Simple Half Baked Harvest and this book has got me so excited for the future sharing new tastes with my family! I had to check out your website, I’ve always looked for a cookbook like yours, healthy adjustable but also savory, working with staples and seasonal foods. Thank you!!
Thank you so much Sandy! I am so glad you enjoyed this recipe! xTieghan
This turned out tasty and I finally got to use the pomegranate molasses I had sitting in the cabinet. Both my garlic and ginger were huge, and the grated bits added so much to the end texture/flavor of the chicken. romanesco was a delicious substitution for the sprouts.
Amazing! I am so happy to hear that, May!! xTieghan
Made this for dinner tonight and it was really delicious. The only thing I can say is that I didn’t have low sodium soy sauce on hand so the dish was quite salty with no additional salt, but besides that was great and my kids liked it too!
Thank you so much Lisa!! I am so happy to hear that! xTieghan
This one wasn’t a hit for me. It may be user error (!) but I followed instructions to the T and it was just okay. So many ingredients and yet I only tasted soy sauce, honey, and pepper. I felt a little frustrated that I literally grated garlic and ginger, found molasses, pomegranate juice(!) etc. and couldn’t taste any of it. Chicken also did not really crisp despite dredging in egg and flour. Brussel sprouts were just okay- simple salt and pepper. Just a lot of effort going on and not the payout (for me). Love this blog though and can’t wait to try another recipe!
Hi Alicia! I am sorry this recipe did not work well for you. If there is anything I can help with, please let me know! I hope you love some other recipes of mine! xTieghan
Hello! How much powdered ginger would you recommend as a substitute to the fresh ginger? Can’t wait to try this recipe!
Hey Anthea,
I would use 1 teaspoon of dried ginger. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Omg, Tieghan! I’ve made dozens of your recipes and this is one of my favorites! I didn’t have Pom, orange, or cider, so I subbed apple sauce (had to get creative) – it came out perfectly! Thank you so much for this new staple!
Thank you so much Melissa! I am really glad you have been loving this one! xTieghan
Haven’t made this yet, but curious…are the calories inclusive of brussels or is it only the chicken?
Hey,
The calories include the Brussels sprouts! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was tasty. I would have been fine with less sauce. And less soya in the sauce. I will make again with a few adjustments
Thank you so much Daniele! I am really glad this turned out so well for you! xTieghan
I loved the flavors of this recipe but I did not like how sweet the chicken turned out, it was less savory and more sweet than I wanted but that is a personal taste thing!!
Loved the Brussels for sure…thanks for a great recipe!!
Thank you so much Tamara! Please let me know if there is anything I can do to help! xTieghan
So tasty! I wish I would have let the sauce reduce more, but overall great taste.
I am really glad this recipe turned out so well for you, Gina! Thank you for trying this recipe! xTieghan