Description
This Sheet Pan Sticky Ginger Sesame Chicken with Crispy Brussels Sprouts is a flavorful, easy-to-make dinner that combines tender, glazed chicken with perfectly roasted Brussels sprouts. The recipe features a sticky ginger-sesame sauce enhanced with pomegranate juice, honey, and spices, all baked together on one sheet pan for a fuss-free, delicious meal perfect for weeknights.
Ingredients
Scale
Chicken
- 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
Vegetables
- 3/4 pound Brussels sprouts, halved
Oils
- 6 tablespoons extra virgin olive oil or sesame oil, divided
Sauce
- 2/3 cup low sodium soy sauce
- 1/3 cup pomegranate juice (or substitute with equal amounts of 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)
For Serving
- Rice
- Sesame seeds
- Green onions
- Pomegranate arils (optional)
Instructions
- Preheat and prepare sheet pan: Preheat your oven to 475°F (246°C). Line a baking sheet with parchment paper or grease it lightly with oil to prevent sticking and ensure easy cleanup.
- Coat the chicken: In a bowl, combine the cubed chicken breasts with the beaten egg and a pinch of black pepper, tossing to coat evenly. In a separate bowl, place the flour. Dredge the chicken pieces in the flour in batches, ensuring each piece is fully coated. Arrange the coated chicken on one side of the prepared baking sheet and drizzle 2 tablespoons of oil over it.
- Prepare Brussels sprouts: On the other side of the baking sheet, add the halved Brussels sprouts. Toss them with 2 tablespoons of oil, kosher salt, and pepper. Arrange them cut side down to maximize crispiness.
- Bake chicken and sprouts: Place the baking sheet in the oven and bake for 12 minutes. Then, toss the Brussels sprouts, flip the chicken pieces to ensure even cooking, and return to the oven for another 3-5 minutes until the chicken is fully cooked through (internal temperature should reach 165°F/75°C). Reduce the oven temperature to 400°F (204°C) after this step.
- Make the sticky sauce: While the chicken and sprouts bake, combine the 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. Place over medium-high heat and bring to a boil. Boil for 5-8 minutes, stirring occasionally, until the sauce thickens and reduces by about one-third. Remove from heat.
- Coat chicken with sauce: Pour half of the thickened sauce over the cooked chicken and toss to combine thoroughly. Toss the Brussels sprouts again with 1 tablespoon of oil for extra crispness. Return everything to the oven for 3 minutes to allow the sauce to coat the chicken perfectly. Keep a close eye during this step to prevent the sauce from burning.
- Serve: Serve the sticky ginger sesame chicken over bowls of rice. Top with additional green onions, sesame seeds, and optionally pomegranate arils for extra freshness and crunch. Serve the crispy Brussels sprouts on the side.
Notes
- You can substitute pomegranate juice with equal amounts of apple cider juice or orange juice if unavailable.
- Adjust the crushed red pepper flakes to your preferred spice level.
- For a gluten-free version, ensure you use gluten-free soy sauce and flour.
- Make sure to watch the sauce closely in the last step as it can burn quickly due to high sugar content.
- Use sesame oil instead of olive oil to enhance the nutty flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
