Description
Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts is an easy one-pan weeknight dinner packed with bold Asian-inspired flavors. Juicy oven-roasted chicken is tossed in a sticky, sweet, tangy, and slightly spicy ginger sesame sauce, while Brussels sprouts roast until perfectly crispy alongside. Served over rice and topped with sesame seeds and green onions, this healthy and flavorful chicken dinner is quick to prepare and perfect for meal prep or family dinners.
Ingredients
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
Instructions
- Preheat oven to 475°F and line a large sheet pan with parchment paper or lightly grease with oil.
- Toss chicken with beaten egg and pepper. Dredge in flour and arrange on one side of the sheet pan. Drizzle with 2 tablespoons oil.
- Toss Brussels sprouts with 2 tablespoons oil, salt, and pepper. Arrange cut-side down on the other side of the sheet pan.
- Bake for 12 minutes. Flip chicken and toss sprouts. Roast 3–5 minutes more until chicken is cooked through and sprouts are crispy. Reduce oven to 400°F.
- Meanwhile, combine soy sauce, juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and red pepper flakes in a saucepan. Boil 5–8 minutes until thickened and reduced by one-third. Remove from heat.
- Pour half the sauce over the chicken and toss. Drizzle sprouts with an extra tablespoon of oil.
- Return pan to oven for 3 minutes until sauce thickens around chicken. Watch closely to prevent burning.
- Serve chicken and sprouts over rice. Drizzle with extra sauce and top with sesame seeds, green onions, and optional pomegranate arils.
Notes
- For extra crispy Brussels sprouts, place them cut-side down and avoid overcrowding the pan.
- Adjust spice by adding more or less red pepper flakes or sriracha.
- Use chicken thighs instead of breasts for extra juiciness.
- Make ahead and reheat for meal prep-friendly dinners.
- Swap veggies like broccoli, green beans, or bell peppers.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 16g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
