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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.
I made your 30 minute pineapple chicken with coconut rice recently and my husband and I loved it. I will use my cast iron skillet next time to get it more like the picture, but the taste was amazing! I am 60 years old, but LOVE your 9 favorite things on Sundays! You are so talented and have such good taste.
Hey Susan,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! Thanks so much for your kind message:) xx
Love this recipe – have made it at least 5 times. Know that it never takes less than 2 hours to make.
Hi Catherine,
Awesome!! Thanks a bunch for making this recipe so often 🙂 I am so glad it is always enjoyed! Hope you’re off to a great Monday! xxT
The flavor was good. I left out the peanut butter. My chicken didn’t brown and the sauce did not stick to the chicken.
Hi there,
Thanks for giving the recipe a try, sorry to hear you had some issues. Was there anything you adjusted? What did you use in place of the peanut butter? xx
I wanted to like this recipe so much! It takes more time than listed, but if the end result is good, I don’t have a problem with that. Unfortunately, it was sooooo salty. I used low sodium soy sauce as the recipe specified. I did make a cornstarch slurry to thicken it a bit. It looked wonderful and thought I hit this perfectly! Whoa, it was salty from the first bite! I’m hesitant to try this recipe again. If I go, maybe reduce the soy sauce by half??? Anyone else experience this??
Hi Theresa,
Thanks so much for making this recipe, so sorry to hear you found it to be salty. Next time, try using coconut aminos, that should help cut back on the salt for you:) xTieghan
Delish
It’s what was for dinner tonight
Tins of flavor and spice and it’s pretty too !!
Hey Debbie,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx
So much flavor! Delicious and plenty of sauce for the 2 pounds of chicken I was using up. Thank you for another simple and tasty recipe!!
Hey Nicole,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
I cooked this for dinner last night and it was a hit! The sauce tastes beautifully tangy and coated the chicken and Brussels sprouts really well. It tasted like the takeout that I was CRAVING!
The recipe yielded enough for us to have leftovers and I am already looking forward to eating those leftovers tonight. 🙂
I will definitely make again. Next time I will double the sauce and add extra veggies (probably broccoli and red pepper)!
Thanks again for a great dinner. 🙂
Hey Katherine,
Awesome!! Thanks a lot for giving this recipe a try and sharing your review! Love to hear that it was enjoyed! Have a great weekend!☀️ xx
I love your flavors and your food styling/photography is stunning. I would ask you to check your recipes; i just made this and just gathering all your required ingredients takes more than the prep time you list. The food will need two pans. The chicken will be pale brown, not crispy and no matter how long I coooked your sauce it did not become a glaze. Please have more people test your recipes.
Hi there,
Thanks for your feedback and trying the recipe. Sorry to hear it was not enjoyed. “Gathering the ingredients” is never part of a recipe cook time:) Please let me know if there is any way that I can help! xTieghan
Which oil do you prefer…. Olive oli or sesame?
I’m making this tonight
Thank you!
Hey Carla,
I like to use the sesame oil for added flavor. Please let me know if you have any other questions, I hope you love the recipe! xT
DELICIOUS!!!!!! Everyone loved this dish… the sauce makes it SPECTACULAR!!! Thank you Teighan … another home run!
Hey there,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Delicious. The sauce is plenty thick if the cook slowly reduces it as directed. It’s a keeper!
Hey Regina,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
Made this for dinner guests tonight- doubled it for 9 of us and there was not much left. So good! Your sauces are amazing. Was able to prep ahead so it was easy to cook at the last minute.
Hey Jane,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
I’m so disappointed… the thick sauce when added to the chicken turned to water. All the chicken juice dilated it . Was ok up until that point. Not sure the ads the of doing it all in 1 pan vs just on the stove .
Hi Debbie,
Thanks for giving the recipe a try, so sorry to hear you had issues. It sounds like you had a lot of extra juice on the pan from the chicken, I would definitely drain that next time! Please let me know if you have any other questions! xTieghan
This meal was delicious! I added a touch of brown sugar and a bit of cornstarch slurry to the sauce, but overall my husband said I could have fooled someone that it was take out. I do wish I could have gotten the chicken a bit crispier– I followed the directions but even though it wasn’t much of a crust, the whole thing will definitely be a keeper around here!
Hey Bailey,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
My fiancé and I made this tonight for our 4 year anniversary. We were a bit skeptical at first looking at the ingredient list- peanut butter? molasses? balsamic vinegar? soy sauce? together?? Felt like you were pulling our legs; but we went for it, and I am SO glad we did. It was delicious and wonderful. Definitely will make this again… and again… and again… Thanks for making our anniversary fun and an adventure.
Oh, and it is definitely 5/5 stars.
Thanks again:)
Hey Anna,
LOL I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Happy Anniversary! xxT
I love your recipes, but the sauce did not stick to my chicken for some reason. I have read and re-read this multiple times to figure out if I missed something… cornstarch or whatnot. The flavor is great, but did not get the stickiness that I was hoping for.
Hey Nicole,
Thanks for giving the recipe a try, so sorry to hear you had issues with the sauce. My guess is that it needed to simmer longer to thicken up or use a cornstarch mixture to help it along. I hope this helps! xx