Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe

If you’re anything like me, you love meals that deliver big flavor without much fuss—this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe is exactly that. The combination of sweet, tangy, and savory sticky chicken paired with those perfectly crispy brussels sprouts always gets raves at my dinner table. Plus, it all comes together on one pan, which means less cleanup and more time enjoying your meal.

What I really appreciate about this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe is how it manages to feel special yet stay approachable for any weeknight. Whether you’re cooking for a busy family or just craving some deliciously sticky chicken after work, this recipe hits that sweet spot of convenience and flavor. Once you try it, you’ll see why it’s become a go-to in my kitchen.

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Ingredients You’ll Need

This recipe is all about fresh, simple ingredients that come together to create big flavor. I always recommend grabbing fresh brussels sprouts and fresh ginger to really make the dish pop, but the pantry staples are pretty flexible.

• Boneless chicken breasts: Cut into cubes so they cook evenly and soak up the sauce beautifully.
• Egg: Helps the flour coat stick to the chicken for a lovely crispy texture.
• All-purpose or gluten free flour: For dredging the chicken, creating a delicate crust.
• Kosher salt and black pepper: Basics that bring out the flavors just right.
• Brussels sprouts: Halved to get those crispy caramelized edges I love.
• Extra virgin olive oil or sesame oil: Sesame oil amps up the Asian-inspired flavor, but olive oil works great too.
• Low sodium soy sauce: Adds that salty, savory backbone to the sticky sauce.
• Pomegranate juice: Gives a sweet-tart note; apple cider or orange juice are good stand-ins if you don’t have it.
• Honey: For that sticky sweetness everyone craves.
• Balsamic vinegar: Adds depth and a bit of tang.
• Apple cider vinegar: Balances the sweetness and brightens the sauce.
• Molasses or pomegranate molasses: Just a touch for richness and complexity.
• Creamy peanut butter: Surprising but so effective at adding smooth, nutty undertones.
• Garlic: Minced or grated fresh for sharp, aromatic flavor.
• Fresh ginger: Grated to bring that zingy, warming spice.
• Crushed red pepper flakes: Adjust this depending on how much heat you like.
• Rice, sesame seeds, and green onions: Perfect for serving to finish the dish with texture and a pop of color.

Variations

I love how flexible this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe is. Over time, I’ve played with a few swaps based on what’s in my fridge or the season, and it’s always turned out great.

• Chicken to Tofu: For a vegetarian twist, cubed firm tofu works wonderfully when baked crisp and tossed in the sauce.
• Change Up the Veggies: Swap brussels sprouts for broccoli or green beans for a different crunch and color.
• Adjust Sweetness & Heat: Add more honey if you love sweet or extra red pepper flakes if you crave heat.
• Nut-Free: Skip the peanut butter and add a touch more molasses or a splash of toasted sesame oil for nutty depth without nuts.

How to Make Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe

Step 1: Prep and Dredge Your Chicken

Start by preheating your oven to 475°F—this high heat is key for crispiness. Toss the chicken cubes with the beaten egg and a pinch of black pepper to season. Then dredge the chicken in flour; I find doing this in batches helps keep the coating even and clump-free. This little step ensures that the chicken gets a nice coating that crisps up under the sticky sauce later.

Step 2: Roast Chicken and Brussels Sprouts

On a parchment-lined or oiled baking sheet, arrange the chicken pieces on one side and toss your halved brussels sprouts with oil, salt, and pepper on the other, cut side down. That makes a world of difference for caramelization—I learned this trick after many soggy sprouts in earlier attempts! Roast for 12 minutes, toss the sprouts again, flip the chicken, and roast for another 3-5 minutes until the chicken is cooked through and sprouts have some browned edges.

Step 3: Make the Sticky Ginger Sesame Sauce

While your chicken and sprouts are baking, whisk together the soy sauce, pomegranate juice, honey, balsamic and apple cider vinegars, molasses, peanut butter, garlic, ginger, and crushed red pepper flakes in a saucepan. Bring it up to a boil over medium-high heat, then let it simmer just until it thickens and reduces by about a third—this usually takes around 5-8 minutes. The aroma is incredibly tempting here, and you’ll want to keep an eye on the sauce so it doesn’t over-thicken or burn.

Step 4: Combine and Finish Baking

Pour half of the sauce over the chicken and toss gently to coat each piece. Give the sprouts a quick toss with a little more oil to keep them shiny and crispy as they finish cooking. Pop everything back into the oven for about 3 minutes so the sauce gets sticky and clings to the chicken. Be sure to watch this step closely—the sauce is delicious but can burn quickly as it thickens.

Step 5: Serve and Enjoy!

Serve your sticky ginger sesame chicken over fluffy rice with the sprouts on the side. Sprinkle with sesame seeds, sliced green onions, and if you have some pomegranate arils on hand, toss those on for freshness and a pop of color. Trust me, these final touches make the dish feel just a little more special.

How to Serve Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe

Garnishes

For garnishes, I almost always go with a sprinkle of toasted sesame seeds and chopped green onions—their crunch and fresh bite contrast beautifully with the sticky chicken. If you happen to have pomegranate arils around, throw those on too; they add a juicy burst and a little pop of color that makes the dish feel festive.

Side Dishes

Rice is the perfect side to soak up that sticky sauce—jasmine or basmati both work like a charm. Sometimes, I’ll add a simple cucumber salad on the side for a cool, crisp balance to the rich flavors on the pan, especially during warmer months.

Creative Ways to Present

For special occasions, I like to serve this in pretty bowls with a scattering of fresh herbs like cilantro or mint for an extra layer of freshness. Using a colorful serving platter or bamboo leaves adds a fun Asian flair that delights guests. You can even serve the chicken on a lettuce wrap for a low-carb, casual dinner party vibe.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely before storing them in airtight containers in the fridge. The chicken actually tastes even better the next day when the flavors have had time to meld. Just keep the brussels sprouts separate if you want to preserve their crispness as much as possible.

Freezing

Freezing is totally doable for this recipe—I portion the chicken and sprouts into freezer-safe containers. When you thaw and reheat, the sprouts won’t be as crisp, but the flavors still shine through. For the best texture, freeze the chicken and sauce separately from the sprouts if you can.

Reheating

I always reheat leftovers in the oven or on the stovetop rather than the microwave to keep the chicken’s texture intact. A quick toss in a hot skillet refreshes the crispiness a bit, and adding a splash of water or soy sauce helps loosen the sauce if it’s thickened too much.

FAQs

Final Thoughts

This Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe has quickly earned a spot in my weekly dinner rotation. It balances ease, bold flavors, and hearty satisfaction so well, I always feel like I’m treating my family without spending hours in the kitchen. I hope you’ll give it a try soon—I’m sure it’ll become one of your favorites, too. Don’t forget to experiment with the sauce and veggies to make it your own. Happy cooking!

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