Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

This Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts is a weeknight dinner game-changer. With juicy chunks of oven-roasted chicken tossed in a sticky, sweet, and spicy Asian-inspired sauce, and perfectly crisped Brussels sprouts roasted right alongside, this dish is full of bold flavors and easy cleanup. Serve it over rice and top with sesame seeds and green onions for a meal that looks as good as it tastes.

Why You’ll Love This Recipe

• One Pan Wonder: Everything cooks on a single sheet pan, making prep and cleanup a breeze.
• Bold, Complex Flavors: The sauce is sticky, sweet, tangy, and spicy—with layers of garlic, ginger, and molasses.
• Crispy & Caramelized Veggies: Roasting the Brussels sprouts brings out their natural sweetness and gives them a crispy edge.
• Customizable: Swap veggies, adjust the heat, or use alternative proteins.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers all week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds boneless chicken breasts, cut into 2-inch cubes
1 egg, beaten
1/4 cup all-purpose or gluten-free flour
Kosher salt and black pepper, to taste
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 (or 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)
Cooked rice, for serving
Sesame seeds and sliced green onions, for garnish

Directions

1. Preheat the Oven
   Preheat oven to 475°F. Line a large sheet pan with parchment paper or lightly grease with oil.
2. Prep the Chicken and Brussels Sprouts
   • In a bowl, toss chicken cubes with the beaten egg and a pinch of pepper.
   • Place flour in a separate bowl. Dredge chicken pieces in flour, shaking off excess. Arrange chicken on one side of the baking sheet and drizzle with 2 tablespoons of oil.
   • Toss Brussels sprouts with 2 tablespoons oil, salt, and pepper. Arrange cut-side down on the other side of the sheet pan.
3. Roast
   Bake for 12 minutes. Flip chicken and toss Brussels sprouts. Roast another 3–5 minutes, or until chicken is cooked through and sprouts are crispy. Reduce oven temperature to 400°F.
4. Make the Sauce
   While the chicken bakes, combine soy sauce, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and red pepper flakes in a saucepan. Bring to a boil over medium-high heat. Boil for 5–8 minutes until thickened and reduced by about one-third. Remove from heat.
5. Glaze the Chicken
   Pour half of the sticky sauce over the chicken and toss to coat. Drizzle Brussels sprouts with an additional tablespoon of oil.
6. Finish Baking
   Return the sheet pan to the oven for 3 more minutes, just until the sauce thickens around the chicken. Watch carefully to prevent burning.
7. Serve
   Serve chicken and sprouts over a bed of rice. Drizzle with extra sauce and top with sesame seeds, green onions, and optional pomegranate arils.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Swap the Protein: Try shrimp, salmon, or tofu instead of chicken. Adjust baking times accordingly.
• Different Veggies: Use broccoli, green beans, or bell peppers instead of (or in addition to) Brussels sprouts.
• Nut-Free Option: Omit the peanut butter or substitute with sunflower seed butter.
• Make It Spicier: Add more crushed red pepper or a splash of sriracha to the sauce.
• Gluten-Free: Use gluten-free flour and tamari instead of soy sauce.
• Vegan Version: Use tofu or tempeh and maple syrup instead of honey.
• Citrus Twist: Use orange juice and zest for a bright citrus flavor.
• Grain Alternatives: Serve over quinoa, cauliflower rice, or soba noodles.
• Add Crunch: Top with chopped peanuts or cashews before serving.
• Low-Carb: Skip the rice and serve with sautéed greens or a crunchy slaw.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze chicken and sprouts separately in freezer-safe containers for up to 2 months. Thaw in the fridge overnight.
Reheating:

• Oven: Reheat at 350°F for 10–12 minutes until warmed through.
• Microwave: Heat in short bursts, covered, stirring occasionally.
• Stovetop: Sauté in a skillet with a splash of water or sauce until hot.

FAQs

Can I use frozen Brussels sprouts?

Fresh is best for crispiness, but thawed and well-drained frozen sprouts can work. Roast longer to ensure caramelization.

Do I have to use pomegranate juice?

No, apple cider or orange juice are great substitutes that still offer sweet-tart balance.

Can I make this dish ahead of time?

Yes. Cook everything, cool, and store. Reheat just before serving. Great for meal prep.

What if I don’t have molasses?

Use more honey or maple syrup, though the flavor won’t be as deep. Pomegranate molasses is ideal.

Is peanut butter necessary in the sauce?

It adds richness and body, but you can omit it or substitute with almond or sunflower seed butter.

How can I make this dish vegetarian?

Use tofu or tempeh instead of chicken and maple syrup instead of honey.

Will the chicken stay crispy under the sauce?

The sauce makes the chicken sticky rather than crispy. Bake briefly after glazing to help the sauce set.

Can I double the recipe?

Yes, just use two sheet pans and rotate halfway through baking for even cooking.

What rice pairs best with this?

White jasmine, basmati, or brown rice work well. You can also try coconut rice for added flavor.

Can I use chicken thighs instead of breasts?

Absolutely. They’ll be juicier and even more flavorful. Cut into similar-sized pieces and adjust cooking time slightly if needed.

Conclusion

Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts is a quick, flavor-packed meal that brings together the best of roasted textures and bold, Asian-inspired sauce. Whether you’re cooking for a busy weeknight or planning a flavorful weekend dinner, this recipe delivers maximum taste with minimal fuss. Make it once, and it’s bound to become a household favorite.

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