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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!

overhead photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts and chopsticks in bowl

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.

overhead prep photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts before baking

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.

overhead prep photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts after baking on baking sheet

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.

overhead close up photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

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.

overhead photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

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!

overhead photo of Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Looking for other Asian style recipes? Here are a few ideas: 

Homemade Dan Dan Noodles

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

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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

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.
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Comments

  1. 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 🙁

  2. 5 stars
    Made this for din tonight, so dang good! Another drinkable sauce too! Where is your green bowl from thats pictured?!

    1. 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

    1. 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:)

  3. 5 stars
    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!

    1. Hey Beth,
      Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄

  4. 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.

    1. Hey Lucy,
      Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT

  5. 5 stars
    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!!!

    1. Hey Juleen,
      Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT

  6. 4 stars
    ⭐⭐⭐⭐⭐ 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. 😃

    1. Hey Stephani,
      Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx

  7. 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!

  8. 5 stars
    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!

  9. 4 stars
    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!

    1. Hi Marilyn,
      Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻

  10. 1 star
    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.

    1. 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

    1. 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

    1. 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

  11. 5 stars
    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!

    1. Hey Laura,
      I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx