Description
This Sheet Pan Sticky Ginger Sesame Chicken with Crispy Brussels Sprouts is a vibrant, full-flavored meal combining tender chicken coated in a sticky, sweet-savory ginger sesame sauce and perfectly roasted Brussels sprouts. The dish is cooked entirely on a single sheet pan for convenience, making it an ideal weeknight dinner that’s both delicious and easy to prepare. With a balance of tangy, sweet, and spicy notes, served over rice and garnished with sesame seeds and green onions, it’s a crowd-pleaser that delivers wholesome comfort.
Ingredients
Scale
Chicken and Vegetables
- 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, to taste
- 3/4 pound Brussels sprouts, halved
- 6 tablespoons extra virgin olive oil or sesame oil, divided
Sauce
- 2/3 cup low sodium soy sauce
- 1/3 cup pomegranate juice (or equal amounts of apple cider or orange juice as substitutes)
- 1/4 cup 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 (adjust to taste)
For Serving
- Cooked rice
- Sesame seeds
- Chopped green onions
- Pomegranate arils (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare Chicken and Brussels Sprouts: In a bowl, combine the chicken cubes with the beaten egg and a pinch of black pepper, tossing to coat evenly. Place flour in a separate bowl and dredge the chicken pieces through the flour in batches, ensuring an even coating. Arrange the floured chicken on one side of the prepared baking sheet and drizzle with 2 tablespoons of oil. On the opposite side, toss the halved Brussels sprouts with 2 tablespoons of oil, salt, and pepper. Arrange them cut side down on the pan.
- Bake Chicken and Brussels Sprouts: Place the baking sheet on the middle rack and bake for 12 minutes. After that, toss the Brussels sprouts to promote even roasting and flip the chicken pieces to cook the other side. Return to the oven and continue baking for an additional 3-5 minutes, until chicken is fully cooked (internal temperature should reach 165°F or 74°C). Then lower the oven temperature to 400°F (205°C) for the next step.
- Make the Sticky Sauce: While the chicken bakes, combine 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 to a boil. Let the sauce boil for 5-8 minutes, stirring occasionally, until it thickens and reduces by about one-third. Remove from heat.
- Coat Chicken with Sauce and Finish Roasting: Pour half of the thickened sauce over the chicken on the sheet pan, tossing gently to coat all pieces. Toss the Brussels sprouts with the remaining 1 tablespoon of oil. Return the pan to the oven for 3 minutes, watching carefully to avoid burning, to let the sauce caramelize and stick to the chicken.
- Serve: Serve the sticky ginger sesame chicken over bowls of cooked rice. Garnish with additional green onions, sesame seeds, and pomegranate arils if using. Serve the crispy Brussels sprouts on the side for a complete and flavorful meal.
Notes
- Adjust crushed red pepper flakes according to your spice preference.
- You can substitute pomegranate juice with apple cider or orange juice.
- Use gluten free flour and soy sauce to make this dish gluten free.
- Watch the sauce carefully in the last step as it can burn due to high sugar content.
- To save time, you can prepare the sauce while the chicken and sprouts start baking.
- Make sure to flip chicken pieces halfway to ensure even cooking and browning.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 14 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
