Description

This Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts recipe delivers a perfect blend of savory, sweet, and tangy flavors with a delightful crunch. Tender chicken cubes are coated and baked alongside halved Brussels sprouts, then glazed with a rich, sticky sauce made from soy sauce, pomegranate juice, honey, vinegars, ginger, garlic, and peanut butter. Served over rice and garnished with sesame seeds and green onions, this easy sheet pan dinner is a vibrant, wholesome meal that comes together quickly with minimal cleanup.

Ingredients

Scale

Chicken and Vegetables

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, to taste
3/4 pound Brussels sprouts, halved
6 tablespoons extra virgin olive oil or sesame oil, divided

Sauce

2/3 cup low sodium soy sauce
1/3 cup pomegranate juice (or equal amounts apple cider or orange juice)
1/4 cup 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 (adjust to taste)

To Serve

Cooked rice
Sesame seeds
Green onions, sliced
Pomegranate arils (optional)

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Instructions

Preheat the oven: Set your oven to 475 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper or greasing it with oil for easier cleanup and to prevent sticking.
Prep and coat the chicken: In a bowl, combine the cubed chicken with the beaten egg and a pinch of black pepper, tossing well to coat. In a separate bowl, place the flour. Then dredge the egg-coated chicken pieces in the flour, tossing to evenly coat each piece.
Arrange chicken and Brussels sprouts: Place the coated chicken on one side of the prepared baking sheet and drizzle with 2 tablespoons of oil. On the other side, toss the halved Brussels sprouts with 2 tablespoons oil, salt, and pepper, arranging them cut side down to maximize crispiness.
Bake initial stage: Bake the chicken and Brussels sprouts at 475°F for 12 minutes. Then toss the sprouts for even cooking and flip the chicken pieces. Return to the oven for another 3-5 minutes until the chicken is fully cooked through. Reduce the oven temperature to 400°F after this step.
Make the sticky sauce: While the chicken and sprouts bake, combine soy sauce, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, minced garlic, grated ginger, and crushed red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat and let it simmer for 5-8 minutes until the sauce thickens and reduces by about one-third. Remove from heat.
Coat chicken with sauce: Pour half of the prepared sticky sauce over the cooked chicken and toss gently to coat all pieces evenly. Toss the Brussels sprouts with 1 tablespoon oil for additional crispiness.
Final bake: Return chicken and Brussels sprouts to the oven at 400°F for 3 minutes to allow the sauce to set and slightly caramelize on the chicken. Keep a close watch to prevent burning of the sauce.
Serve: Plate the sticky ginger sesame chicken over cooked rice and top with green onions, sesame seeds, and optional pomegranate arils for a fresh pop. Serve the crispy Brussels sprouts on the side.

Notes

You can substitute pomegranate juice with apple cider or orange juice if unavailable.
Use gluten free flour and soy sauce to make this recipe gluten free.
The cooking time can vary slightly depending on your oven and the size of chicken cubes.
Keep an eye on the sauce during the final baking stage to avoid burning because of the sugars.
For a nuttier flavor, use toasted sesame oil instead of olive oil in the sauce or for tossing Brussels sprouts.

Nutrition

Serving Size: 1 serving
Calories: 370 kcal
Sugar: 15 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 85 mg