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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.
Very flavorful and easy to make, even my 4 year old loved the chicken. Only issue I had is that the sauce didn’t thicken very much for me, even after I reduced it. Maybe I did something wrong. Either way, highly recommend and would eat again!
Hey Desiree,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! Try doing a corn starch slurry to thicken the sauce! xT
Just made this tonight. Loved the flavors and my husband devoured it. He’s not a fan of brussel sprouts, but the first thing he said was the brussel sprouts are delicious! ? I love making a lot of your recipes!
Hey Debbie,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
My sauce didn’t thicken, what did I do wrong!? We all still enjoyed it though.
Hi Ashley,
So sorry to hear this, was there anything you adjusted? It may have just needed to simmer longer or a little corn starch slurry! I hope this helps for next time! xT
Family absolutely devoured it! I did use spray oil to ensure a nice coating and to avoid the baked in flour taste that I seem to get. Worked perfectly!
Hi Melissa,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
Just made and would like to post a photo!
Hi Jonah,
Thanks for trying the recipe, sorry we do not allow photos to be posted here. xT
Hi! Is there a substitution for egg I can use to dredge? Someone in my family has an egg allergy. We can’t wait to try this though!
Thanks!!!
Hey Mary,
How about using buttermilk? That should work well for you! Please let me know if you have any other questions! xx
This was a hit for everyone!
Hey Kristi,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
Is there a substitute for molasses?
Hi Tiffany,
You could use maple syrup in place of the molasses. I hope you love this dish, please let me know if you give it a try! xT
This recipe is fantastic! We followed it exactly as written and honestly wouldn’t change a thing. Thank you for a wonderful recipe.
Hi Sharon,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
Easy! I prepped it a few days ahead and plan on reheating chicken in air fryer. I did a combo of sprouts and broccoli which I am storing separate until we dine. Made sauce and stored in a glass jar, I did semi glaze the chicken . I used lemon juice and pomegranate balsamic . It’s a great recipe and I appreciate the sheet pan use .
Hey Heidi,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
After a summer of indulgence I am focusing on getting back into eating healthy, lots of exercise and feeling great. These rd pies are just what I was looking for. Simple, flavourful and absolutely delicious! Thank you so much for sharing!
Hey Pauline,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Yum! We make homemade Asian dishes a lot, and we enjoyed this one. I added a little brown sugar, and would decrease the soy next time. We threw some additional veggies on the pan – onion slices, sliced bell pepper, and steamed broccoli on top of the rice during the last couple minutes. This appeased everyone in our family, especially everyone else who has an aversion to brussel sprouts!
Hi Jill,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
Love this! I’m wondering do you have suggestions for how i could
Freeze this meal or if you think it will freeze well?
Hi Kim,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! I would probably only freeze the chicken. xxT
So delicious! YUM shared the recipe with my sister. Any recommendations on simple appetizers/sides that would go with this dish?
Hey Susie,
Wonderful! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! I just serve this with rice since you already have the chicken and Brussels sprouts:) xTieghan
Way too salty and not good flavor. Would definitely not make again.
Hi Jane,
Thanks for making this dish and sharing your feedback, so sorry to hear it was not enjoyed! xTieghan