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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
Made this tonight, loved the flavours but found it a bit salty. I even cut back on the low-sodium soy sauce. I would cut it back even further next time. Otherwise it was very tasty!
Thank you so much Natalie! xTieghan
I made this and it turned out amazing! It’s very easy to make and recipe is easy to follow. the only thing I would mention is preparation took longer than 15 minutes (about double) but cook time was the same. I didn’t have apple cider vinegar or sesame seeds, but turned out just fine anyways! love it and will definitely make again x
Thank you for trying this one, Leandra!! I am really happy this turned out so amazing for you! xTieghan
Hi! Can you omit the pb?
Hey Jenna,
You could omit or substitute with tahini. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there, can you prepare the sauce in advance and refrigerate? Thank you!
Hey Sally,
Yes that would be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Simply delicious! Easy to make and tasty.
Love to hear that! Thank you Ashley! xTieghan
Cannot say enough good things about this recipe. I wouldn’t have thought to put Brussels sprouts in an Asian dish but this was delicious. Not too spicy, perfect amount of ginger and savory. Will def make again.
So happy to hear that! I hope you continue to enjoy this and other recipes of mine! Thank you Jessica! xTieghan
Hey! I’m making this tonight! Can’t wai! It’s my first of your recipes, I’m sure it won’t be the last. Can I just check, the kcal amount you have listed, is that with or without rice?
Thank you!
Hey Phoebe,
That is with rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello!
If I’m making the chicken and Brussels to serve over rice noodles, do you think the other half of the sauce would be enough to coat the noodles? Thank you! ??
Hey Christine,
I would recommend doubling the sauce! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve tried making this twice and the sauce just doesn’t thicken. It reduces down but stays watery. Smells good though.
Hi Nicole! I am sorry about that! Is there anything that changed while making this? xTieghan
My husband and I LOVE this recipe. We substituted with things on hand (orange juice, white wine vinegar instead of apple, coconut amounts, and Lakanto brown sugar instead of molasses) and we just can’t get enough. Using the OJ makes it like an orange chicken but not too sweet. Very easy to make and comes together quickly.
I am really glad this turned out so well for you, Samantha! Thank you! xTieghan
Hi Tieghan! This looks so delicious. I got everything for this & am super excited to make it- but suddenly my oven won’t ignite! Do you have any tips for doing this on the stove instead? I also have an air fryer & an instapot. Thank you! 🙂
Hey Carly,
You could cook everything in a pan on the stove top although I would keep the chicken and Brussels separate. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan, I have made this sauce 3 times now!! It is a huge hit with my crowd, it is also excellent with so many other meats – Grilled Pork Tenderloins, Grilled Wings, and on & on!!! Outstanding find, thank you!
YES!! So happy you loved this recipe, Mark! Thank you for trying it! xTieghan
This was so delicious. Albeit I haven’t had a recipe flop from teagan. I was sceptical about the pomegranate cuz it’s expensive. But spend the extra few $ cuz it’s so worth it. Perfect balance
Thank you so much Chantel! I hope you continue to enjoy my recipes! xTieghan
Delish as always i substituted the chicken for boneless spare ribs and roasted some snow peas with the brusslesprouts.
Wow yes! I am really glad you enjoyed this one, Leeann! xTieghan
I say this every time I make one of your recipes, but this might be my new favorite. My sister has started assuming everything we make is a recipe from “that lady” (she can’t remember your name, so you’ve become affectionately known as “that lady”). Perfect recipe.
Haha that is amazing! I am really glad this turned out so well for you, Matt! Thank you for trying this! xTieghan