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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.
Would I be able to sub the honey for maple syrup instead?
Hi Alexis,
Totally, that will work well for you! I hope you love this dish, let me know if you give it a try! xT
Another excellent recipe. Thank you! I never adjust the recipe the first time I make it and I don’t think I’d change a thing the next time I make it. The Brussels sprouts were perfectly cooked. I did take your advice and made some extra sauce. We didn’t use it all so I saved it and made beef and broccoli later in the week and used the rest of the sauce and it was perfect!
Hey Maren,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks a lot for making it! Have a great weekend:)
My picky teen absolutely love this recipe!!! She thought it was even better than the gourmet chinese bistro by our house. The whole family loved it and thought it was so tasty. It was pretty was easy to make as well. Thanks for helping me make such a fantastic dinner.
Hi Kim,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! xx
This was so good! All of your recipes I’ve made have been amazing. My husband LOVES them. You are extremely talented and thank you for sharing all of these recipes!!!
Hi Shawna,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! Thanks so much for your kind message! xx
Delicious!!! Juicy chicken- flavor is amazing! Wish I could share a picture! Exactly as it should be!
Hey Lisa,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
This was quite a bit of work, and WAY too salty, but really not as flavorful as I was hoping. The sauce never thickened for me either.
Hi Jenny,
Thanks for making this recipe and sharing your feedback! So sorry to hear it was not enjoyed! xx
Could this be done with bone in chicken thighs? I struggle with cooking chicken breast, always seems dry and tough.
Hey Kim,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xx
We love this recipe ! However, I struggle to get the sauce to thicken. I use orange juice, not sure if that makes a difference than the pomegranate juice !
Hey Jessica,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! You could add a cornstarch slurry to thicken the sauce! Have a great weekend:)
Even with low sodium soy, I found this to be extremely salty. (And I love salty foods). I used Pom juice; would using the orange juice have made a difference? I tried to add extra vinegar, but it didn’t make enough of a difference. I squeezed some juice from an orange onto the leftovers so we’ll see if it helps. I really liked everything else about this recipe, but if you can suggest anything to help with this I would appreciate it.
Hi Cindy,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was salty for you! I would try using coconut aminos next time, that should help with the salt! xT
Loved this recipe!! I used red peppers and onions instead of brussel sprouts, and cooked both the veggies and chicken in the air fryer and it came out perfect. Thanks for another wonderful weeknight dinner idea!
Hey Charlene,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
What should be substituted for the creamy peanut butter for a person with a nut allergy?
Hey Kim,
Sunflower butter would be a great option! Please let me know if you have any other questions, I hope you love this recipe! xx
Where does the other half of the sauce go? Thank you!
Hi Christine,
You are using the other half of the sauce in step 5. Please let me know if you have any other questions! xx
All good…but definitely be sure to use LOW SODIUM soy sauce. I used regular and that was my mistake. Too salty!
Hey Brandie,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
Do you think instead of using creamy peanut butter you can substitute and use Creamy Almond butter?
Hey Megan,
Sure, that will be just fine for you to use! Please let me know if you have any other questions, I hope you love this recipe! xx
Very delicious !!!!!
Thanks
Hey Rawan,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT