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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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Is it ok to skip the pomegranate juice? Or any substitute that isn’t a fruit/citrus? My husband is allergic to fruits and citrus 🙁
Hey Chloe,
You can go ahead and just skip it. Let me know if you give this recipe a try, I hope you love it! xT
Made this for dinner tonight and it was absolutely delicious. That saaauceee is to die for.
Hey Brenda,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
Made this for din tonight, so dang good! Another drinkable sauce too! Where is your green bowl from thats pictured?!
Hey Heidi,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:) So sorry, I don’t have a link for that bowl! xT
Easy to put together, really tasty. Even with the low sodium sauce a little salty.
Hey Heather,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)
This was so good!! I messed up and put the chicken in the flour without the egg so I pan fried the chicken in batches and cooked the sprouts in the oven. But I think it was a happy mistake!
I used Maple syrup instead of the molasses. It came out perfect and there was plenty of sauce. I will definitely be making again!
Hey Beth,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
This was good! Not sure if it’s a repeat because it was pretty labor intensive with breading the chicken, making the sauce, making the rice, etc etc etc. I ran into the same issue others have described with the sauce not thickening on it’s own so I added some cornstarch to mine which did the trick! The pomegranate arils on top were a really interesting pop of flavor.
Hey Lucy,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
This was so easy and delicious. My whole family kept telling me how much they loved it. I’ll be making it again. Thanks for all the great recipes!!!
Hey Juleen,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
⭐⭐⭐⭐⭐ for flavor and husband approval. The chicken breading was perfect, light and a little crunch.
Sauce was delicious, only issue was getting it to reduce. Never got a sauce consistency, even after boiling for 12min. But that could be my own impatience.
All in all, two thumbs up and definitely making this again. 😃
Hey Stephani,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx
Ive been trying to figure out why my sauce came out so sour…but i think my mistake was using juice from oranges and not orange juice. Dang it!
So sorry to hear this Laura!! Please let me know if you give this recipe another try! xT
Delicious recipe and happy with how it came out! Realized I’m bad at reading and was supposed to only put half the sauce over the chicken in the oven, but it still ended up tasting delicious and the sauce was pretty sticky for my rice which I liked!
Hey Vanese,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
We thought this was seriously good, and we’re looking forward to leftovers tomorrow night! It did take me a LOT longer to prep, and my chicken was cooked long before the sauce was ready. In fact, I had to cook the sauce more like 20 or 25 minutes before it started to thicken and look right. A lot of effort, but not really difficult, just time-consuming. But delicious!
Hi Marilyn,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
This was a major flop for me 🙁 it seems overly complicated and a lot of ingredients for what tasted like just a load of soy sauce on baked chicken. And I don’t understand parchment paper or a baking sheet with “sticky” stuff. It was a major mess, especially since it didn’t get sticky. It was watery on parchment paper on a baking sheet.
Hi Sarah,
So sorry to hear you had issues with this recipe. Was there anything you adjusted or anything that I can help with? Let me know! xx
When do I add the remaining 2T sesame oil?
Hey Helen,
You will use 2 tablespoons in step 1 and 4 tablespoons in step 2. Please let me know if you have any other questions! xTieghan
Any recommendations for using tofu instead? Thanks
Hey Genny,
I never work with tofu, but I’m sure you would be able to follow the recipe as written. Please let me know if you give it a try! Happy Sunday! xx
I made tofu according to this recipe: https://cookieandkate.com/how-to-make-crispy-baked-tofu/
Then I tosssed it with the sauce and baked for a few more minutes as instructed. It turned out great!
My husband gave this recipe the ultimate compliment. He said, this is restaurant quality! Great recipe and easy if you have all the ingredients. I’ll definitely make again!
Hey Laura,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx