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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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Watch the How-To Reel

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
    Made this tonight and my husband and I both loved. Only used 1/2 the red pepper flakes and it still had plenty of spice for us. The sauce was the key, like you said. Thank you for sharing!!

    Reply

  2. This was delicious. I did cut back on the soy sauce since I find it too salty. I loved how tangy, sweet and spicy the sauce was. It was different from any other sauces I’ve made. Your recipes never disappoint. Thank you!

    Reply

  3. 5 stars
    This was amazing. I love that it is a sheet pan dinner, and is so quick to get on the table. I will definitely be making this one again, and I have several friends who want to try it out! Thank you for an easy weeknight meal with all the flavor!

    Reply

  4. 2 stars
    While I normally really enjoy recipes from this site, this one wasn’t my favourite. I was confused by all the ingredients for the sauce. For example the peanut butter which I didn’t think added anything as the overall taste was quite acidic to me with both vinegars. Also my sauce never thickened so I had to use cornstarch to thicken it up.

    Reply

    1. Hey Carrie,
      Sorry you didn’t enjoy this recipe. The peanut butter helps add a creamy and nuttiness to the sauce. Please let me know how I can help for next time. xTieghan

      Reply

  5. 5 stars
    This recipe is delicious! I love the textures and flavors, this definitely part of our meal rotation!

    Reply

  6. Dying to make this but the cals are a bit too high for my plan. Do you know how much of the cals are due to the molasses and PB? Thanks so much.

    Reply

    1. Hey Gabby,
      Sorry I do not know the specific breakdown. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  7. 5 stars
    Made this, loved it! Wish it had fewer sugary ingredients but that’s probably part of why it tasted so great! 🙂

    Reply

  8. I did this with tahini instead of peanut butter (probably more like 2 tbsp, I love tahini!) and orange juice.
    I also ended up tossing the sprouts, chicken and sauce all together before popping back in the oven for the last few minutes. Delicious!

    Reply

  9. 5 stars
    DELICIOUS!!!!!!! I made this tonight and between 3 of us there wasn’t anything left. You are so talented and because of you and your recipes, I’m getting a reputation as being a good cook. Thank you again sweet girl!!!!!

    Paige

    Reply

  10. 5 stars
    LOve love this recipe – made it last week and everyone loved it! Made the sauce before work and the rest was really easy. Definitely use good quality chicken- I buy organic free range. Thank you so much!!

    Reply

  11. Taste was amazing! I felt like I needed more sauce on the Chicken to get it sticky, but was saving it for the end. My chicken wasn’t “sticky” likes yours in the photo

    Reply

    1. Hi Carolyn! I am really glad this tasted amazing for you! Please let me know if there is anything I can help with! xTieghan

      Reply

  12. 5 stars
    This looks amazing! My question is can the sauce be made a few hours before the tray goes in the oven and can you flour the chicken ahead of time as well? Trying to prep before company. Thanks!

    Reply

    1. Hey Sylvia,
      Yes to both:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  13. Hey Tieghan – I’m such a fan of your recipes and have such success with them. I made this last night and used Bragg’s liquid aminos instead of low sodium soy sauce. The sauce was too salty – do you think this is why? If so, to improve it could I reduce the amount of liquid aminos and add water, or do I just need to use low sodium soy sauce?
    Thanks so much!
    Megan

    Reply

    1. Hey Megan,
      So sorry you had issues with the saltiness. I haven’t tried this with coconut aminos, so next time I would reduce the amount or just use low sodium soy sauce. Please let me know if you have any other questions! xTieghan

      Reply