Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe

I absolutely love this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe because it delivers bold, satisfying flavors with minimal cleanup—a win-win if you ask me! When I’m pressed for time but still want something that feels special, this dish always comes through. The sticky, sweet, and tangy glaze clings perfectly to tender chicken, while the brussels sprouts get deliciously crispy and caramelized without any fuss.

You’ll find that this recipe strikes the perfect balance between cozy weeknight dinner and impressive enough for guests. What makes it even better is how everything cooks on one pan, cutting down on kitchen chaos. I’ve found this approach keeps the chicken juicy and the brussels sprouts irresistibly crisp, and once you try this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe, it’s likely to become your new go-to meal for busy evenings.

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Ingredients You’ll Need

For this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe, you’ll want fresh ingredients that pack a punch. The combo of savory chicken, that sweet and sticky glaze, and perfectly roasted brussels sprouts comes together thanks to a few pantry staples and fresh aromatics.

• Boneless chicken breasts: Cut into chunks so they cook evenly and soak up the sauce well.
• Egg: Helps the flour stick for a nice crust on the chicken.
• All-purpose flour (or gluten-free): For coating the chicken—makes it extra crispy.
• Kosher salt and black pepper: Essential for seasoning and balancing flavors.
• Brussels sprouts: Halved for even roasting and maximum crispiness.
• Extra virgin olive oil or sesame oil: I love sesame oil’s nutty aroma here but olive oil works too.
• Low sodium soy sauce: The salty backbone of the sticky sauce without overpowering.
• Pomegranate juice (or apple cider/orange juice): Adds fruity brightness and depth.
• Honey: Sweetens and helps create that lovely sticky glaze.
• Balsamic vinegar: Adds tang for that perfect balance.
• Apple cider vinegar: More acidity that brightens the sauce layers.
• Molasses or pomegranate molasses: Gives a rich, deep sweetness that’s unforgettable.
• Creamy peanut butter: I discovered this trick—it adds body and subtle nuttiness to the sauce.
• Garlic: Freshly minced or grated, for pungent flavor that wakes up the sauce.
• Fresh ginger: Grated for that spicy warmth that defines the recipe.
• Crushed red pepper flakes: Adjust the heat level to your taste.
• Rice, sesame seeds, and green onions: For serving and garnish to complete the meal.

Variations

I love how versatile this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe is—there’s plenty of room to tweak it depending on what you have and your mood. You can easily swap ingredients or adjust spice levels to fit your family’s tastes or dietary needs.

• Make it gluten-free: I’ve used gluten-free flour and tamari instead of soy sauce with great results.
• Add crunch: Toasted cashews or sliced almonds sprinkled on top add a fun nutty contrast.
• Spice it up: If you like heat, I bump up the crushed red pepper or add a drizzle of sriracha before serving.
• Change the veggies: Swap brussels sprouts for broccoli or asparagus, depending on what’s in season.

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

Step 1: Prep Your Oven and Chicken

First things first—preheat your oven to 475°F (yes, high heat is key here for crispiness!). Line your baking sheet with parchment paper or grease it lightly to prevent sticking. Toss your cut chicken cubes in beaten egg and a pinch of pepper so the flour will stick well, then dredge them in flour in batches. Placing the chicken in one corner of the pan with a drizzle of oil helps each piece get that nice golden crust.

Step 2: Prep and Roast the Brussels Sprouts

Halve your brussels sprouts and toss them in oil, salt, and pepper, arranging them cut side down on the other side of the pan. This helps them caramelize beautifully. Once everything’s on the pan, pop it in the oven for 12 minutes. After that, give the sprouts a toss and flip the chicken pieces to help cook them evenly. Roast another 3-5 minutes until the chicken is cooked through and the sprouts are turning crispy.

Step 3: Make the Sticky Ginger Sesame Sauce

While that’s baking, whisk together your soy sauce, pomegranate juice, honey, both vinegars, molasses, peanut butter, garlic, ginger, and red pepper flakes in a saucepan. Bring the sauce to a boil over medium-high heat and let it simmer for 5–8 minutes until it reduces by about a third and thickens enough to coat the back of a spoon. This is where the magic happens—watch closely so it doesn’t burn!

Step 4: Coat Chicken and Finish Roasting

Pour half the sauce over the chicken right on the sheet pan and toss to coat every piece with that sticky goodness. Give the sprouts another quick toss with a little extra oil, then return the pan to a now slightly cooler oven (400°F) for another 3 minutes. This short stint helps the sauce cling to the chicken and gets the sprouts nice and crispy. Just keep an eye on it so that the sauce doesn’t burn—oven temps vary, and sticky sauces can be tricky!

Step 5: Serve It Up

Serve the chicken over fluffy rice and drizzle the remaining sauce on top. I love sprinkling green onions, sesame seeds, and fresh pomegranate arils for that pop of color and crunch. The brussels sprouts go on the side, perfectly roasted and slightly sweet from the oil and seasoning.

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

Garnishes

I’m all about simple garnishes that amp up flavor and presentation. For this recipe, I usually sprinkle toasted sesame seeds and chopped green onions over the top for an extra burst of nuttiness and freshness. If I have pomegranate arils on hand, I toss them in too—they add a jewel-like pop of color and a pleasant sweet-tart crunch that I adore.

Side Dishes

Though this dish shines on its own, I love pairing it with simple steamed rice to soak up all that sauce. Sometimes, I serve it alongside a crisp cucumber salad or some quick pickled vegetables to cut through the richness. If you want extra veggies, roasted carrots or a light Asian slaw make beautiful, complementary sides.

Creative Ways to Present

For special occasions, I like to serve the chicken and sprouts family-style on a large platter, garnished with edible flowers and lots of fresh herbs. Nestling the chicken atop a mound of jasmine rice and scattering pomegranate seeds all around makes for an eye-catching centerpiece. It’s impressive but still casual enough to share with friends or family without fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in an airtight container in the fridge and they keep well for up to 3 days. If possible, I like to keep the sauce separate from the chicken and sprouts to prevent sogginess—just reheat and toss together when ready to serve again.

Freezing

This recipe freezes fairly well. I freeze cooked chicken and sauce in portioned containers and roast fresh brussels sprouts when reheating, as I find sprouts lose their crispness in the freezer. When I have time, freezing the sauce separately works best.

Reheating

To reheat, I prefer warming the chicken and sauce gently on the stovetop with a splash of water or broth to bring back moisture. Reheating the sprouts in a hot oven or skillet helps regain some crispness. Microwave works in a pinch but can make the sprouts mushy.

FAQs

Final Thoughts

This Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe has quickly become one of my family’s favorites, especially on busy weeknights. It’s the kind of meal that feels homemade and thoughtful but without requiring hours in the kitchen. I love sharing it with friends because it shows you can have restaurant-worthy flavors and textures effortlessly. Once you try it, I’m sure you’ll find yourself making this sticky, tangy, crispy combo again and again!

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