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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.
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.
Could you substitute sunflower butter for peanut butter?
Thank you!
Hey Jill,
Yes, that will work well for you. I hope you love this recipe, please let me know if you have any other questions! xTieghan
Thank you! I just made it tonight and it was delicious!!
Hey Jill,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Can confirm that this recipe is so yummy! I used orange juice. I also used half sesame oil and half olive oil to coat the chicken and brussel sprouts, but next time I would just use olive oil since the sesame oil can be a bit overbearing. Overall 10/10 would recommend! (-:
Hey Danielle,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Loved it! Didn’t change a thing and it turned out perfectly. Kids took leftovers for their lunches today!
Hey Kelly,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Amazing! I’ve been making your recipes for my son and daughter in law because they have a new baby. Every recipe has been “amazing” but this one was “triple amazing”! Thank you for your simple but fantastic recipes!
Hey Glenn,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
I made this as recipe outlines. Used low sodium soya sauce. Chicken got crunchy in the oven. I added a cornstarch slurry to sauce before adding to chicken and it thickened up perfectly! Tasted great too!
Hey Lynn,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
It was super hot in Florida today, so I didn’t want to turn in the oven. I did the chicken and veggies in the wok, and it was delicious, easy, and quick. But next time it’s cooler, I will def take advantage of the oven / sheet pan scenario. Thanks!
Hey there,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Delicious and easy. Bursting with flavour.
Hi Joanne,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Is there a substitute for molasses?
Hi Melissa,
You could use brown sugar in place of the molasses. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this recipe yesterday and it was delicious! I found that if I made sure the chicken wasn’t crowded on the sheet pan that it gets really crispy! The sauce reduced to perfection – you just need patience. Thanks so much – love your recipes!
Hey Jenith,
Thanks you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
This is a solid recipe. Like others, I had trouble getting the sauce to reduce. But I added a small spoonful of cornstarch at the very end and it thickened up. I understand why you are trying to turn this into a one pan recipe to make it simpler, but the quality of the chicken would probably be way better if cooked it in a frying pan. I will make this recipe again, but I will cook the sauce in one pot, roasted veggies in the oven onto a baking sheet, and pan cook the chicken to get it a little bit more crispy. It came out incredibly soggy in the oven without something like corn flakes or rice or Panko as a coating.
Thanks for giving the recipe a try and sharing your feedback Alexander! xTieghan
THIS IS SO GOOD! It was pretty easy to make and it was sooooo delicious. Better than take out and healthier! Will be making this again. The whole family was a big fan
Hi Kelly,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
I was wondering if the molasses used in this recipe is Fancy, Black strap, or Cooking? Those are the 3 types available at my store.
Hey Marnie,
Any of those will work for you, I like black strap. Please let me know if you give the recipe a try! xTieghan
First, let me say, I love your recipes! They are easy to follow and produce outstanding results. Also, I love homemade Asian style “take out” recipes you can make at home. That being said, I was not wowed by this recipe. It is easy, and it tastes fine. Just not fantastic. I may have dusted the chicken a bit much, but 1/4 flour did not do it. In my opinion and experience, 6 tablespoons of sesame oil would overpower any sauce, so I did 4 of peanut oil and 2 of sesame oil. The oven fried chicken is easy, but a little underwhelming. Again, just fine, but not wow. The sprouts are delicious. This is one of my favorite ways to eat them. My big issue was the sauce. It was just ok. With all the delicious ingredients, I was really expecting WOW! I didn’t get there. I will try again. (I will continue to search for a go to sauce!)
Hey Jeff,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try! xTieghan
LOVED the sauce, wow. Definitely will make again
Hey Erin,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Would it be possible to substitute the brussel sprouts for broccoli instead? I’ve been working hard to get my husband to like brussel sprouts but he just isn’t there… yet!
Hi Kristie,
Sure, broccoli would be a great option! I hope you love the recipe, please let me know if you give it a try! xTieghan