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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
Hi I made this last week and I gotta say I thought the sauce was way too vinegary. Not enough yin and yang. Also am I missing something, because you call for six TB of oil, but only use 5 in the recipe? Was the last tablespoon supposed to be added to the sauce at the end? My sauce was not sticky :/
Hey Stacey,
So sorry you found the sauce to be vinegary, did you happen to adjust the recipe at all? The 6th tablespoon of olive oil is used in step 1 if needed. Please let me know how I can help for next time! xTieghan
My only suggestion is DOUBLING the recipe because it was THAT GOOD!!! 10/10 amazing amounts of flavor and a very well balanced dish. Heats up great as left overs too 🙂 I could’ve eaten this all week
Wow yes!! I am so happy this recipe turned out so well for you! xTieghan
I love your recipes but I have to say the sauce was too pungent. We couldn’t eat it. The Brussels and chicken were tasty. I threw the chicken in a skillet and added Wegmans garlic sesame sauce instead.
Hi Sarah! I am really sorry to hear that! Is there anything I can do to help? xTieghan
This turned out perfect & was incredibly delicious! Just made it tonight and all I can say is that I’m relieved no one noticed me sneaking extra tastes of the sauce during kitchen clean up! You read my mind Tieghan, as I was craving Chinese food yet really wanted to get some greens in too! (I LOVE roasted brussels sprouts!) Total keeper- you are THE BEST!?
I am so happy this turned out so well for you, Gia! Thank you so much for trying this one! xTieghan
Hi Tieghan! My husband and I love your recipes, and I’m excited to try this one! However, would you be able to provide some insight about not getting soggy chicken when you bake it? I feel like any time I’ve tried to make baked chicken after its been coated in egg and flour, it turns out cooked on the inside, but very soggy on the outside. We don’t have a wire rack for our baking sheet, but I’ve used parchment paper with no luck. Any advice? Thank you!!
Hey Lydia,
I would recommend skipping the parchment paper and just putting the chicken directly on the pan. It is important to use the correct temperature so the chicken does not end up soggy. If you give this recipe a try let me know! xTieghan
Made this last night and it was DELICIOUS! I omitted the peanut butter due to a nut allergy but added more molasses and honey to try to not lose the thickness of the sauce. My sauce was a bit thinner than I wanted (definitely because no peanut butter) but nonetheless, SO TASTY! Thanks for sharing Tieghan 🙂
Thank you for trying this Marlee! I am so happy it turned out so well for you! xTieghan
Not sure what all I did wrong but this recipe did not look anything like the pictures posted lol
Hi Jessica! I am sorry about that! What was different about it? I would love to help, I just need more information! xTieghan
Hi Tieghan! I just found your blog this month and I’m obsessed! I think this is one of my favorite recipes I’ve tried so far. Love your blog!
Thank you Samantha! xTieghan
Delicious again. The sauce is amazing!
Thank you Karen! xTieghan
Nutritional information??
Hi Toni! I am really sorry, but I do not have the nutritional information! I hope you still try this recipe! xTieghan
Flavor was great but my sauce didn’t thicken. Any suggestions?
Hey Melissa,
Thanks for giving the recipe a try, I am sorry your sauce did not thicken. Next time try adding a little cornstarch to the sauce to thicken it up. Please let me know if you have any other questions! xTieghan
Just made this the other night for our daughter’s birthday. She’d asked for a stir fry but I swapped this in at the last minute. I love the one-pan recipes! She loved it enough to take all the leftovers. Wish we’d used a little more oil when baking the chicken pieces, but that’s it. Made as directed except we’re not brussels sprouts fans so I used broccoli head chunks and sliced carrot chunks, and it still worked brilliantly (could see a lot of other veggies doing just fine in this). No chance to take a picture! Would have liked to find the pomegranate arils to sprinkle on top but couldn’t, but we had the pom juice and molasses for the sauce. We used sliced scallions and some of the flaked red pepper on top (my husband and I like hotter, our daughter mild). Wish we’d taken a pic!
Have been thinking of a kind of combination of your other sheet pan dish with pomegranate chicken and squash. I don’t like coconut so might do the baked chicken this way and try the other sauce. Thanks for great recipes!
Hi Deb! That is so nice of you to make this for her! I am really glad it turned out so well for you both! Thank you so much! Happy Birthday to her! xTieghan
Made this recipe with 1/2 regular soy sauce ( what I had open) and 1/2 low sodium sou sauce. The recipe came out very salty! Not sure what else would make it taste that way.
Hey Robin,
So sorry your dish was salty, but I highly recommend using all low sodium soy sauce the next time around:) Please let me know if you have any other questions! xTieghan
WOW!! This was SO good. It was just the perfect Asian inspired sauce. It was sooo easy to make. I read a couple reviews where people said their sauce didn’t come out right, but I assure you as someone who is a beginner at cooking, if you follow the recipe step by step it will turn out marvelous. Tieghan, I was going to take a picture to send you, but it was so delicious we ate it all before I remembered! Thank you for another great recipe. 🙂
Hi Brittany! I am so happy this turned out so well for you! Thank you so much for trying it! xTieghan
Loved this recipe but not a huge brussel sprouts fan myself. Second time I made it I used Chinese eggplant instead and it was excellent.
Thank you so much Kathryn! xTieghan