Description
This Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts recipe offers a deliciously balanced meal that’s both easy and full of vibrant flavors. Juicy chicken cubes are coated and baked to perfection on a single sheet pan alongside crispy Brussels sprouts. A sticky, tangy ginger sesame sauce made with soy sauce, pomegranate juice, honey, and warm spices ties everything together, delivering a perfect harmony of sweet, savory, and spicy notes. Ideal for busy weeknights, this recipe is simple to prepare and cooks quickly under high heat to lock in flavor and crispness.
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
- 2 tablespoons extra virgin olive oil or sesame oil, divided
Brussels Sprouts
- 3/4 pound Brussels sprouts, halved
- 2 tablespoons extra virgin olive oil or sesame oil
- kosher salt and black pepper, to taste
Sticky Ginger Sesame 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)
To Serve
- Rice
- Sesame seeds
- Green onions, sliced
- Pomegranate arils (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 475°F. Line a baking sheet with parchment paper or grease it lightly with oil to prevent sticking and facilitate easy cleanup.
- Coat Chicken: In a bowl, combine the chicken cubes with the beaten egg and a pinch of black pepper, tossing to coat evenly. Place the flour in a separate bowl. Dredge the chicken pieces in the flour in batches, tossing to fully coat each piece. Arrange the coated chicken on one side of the baking sheet and drizzle with 2 tablespoons of oil.
- Prepare Brussels Sprouts: On the other side of the baking sheet, toss the halved Brussels sprouts with 2 tablespoons oil, kosher salt, and black pepper. Arrange them cut side down to optimize crisping.
- Bake Initial Round: Place the sheet pan in the preheated oven and bake for 12 minutes. Halfway through, toss the Brussels sprouts and flip the chicken pieces to promote even cooking. Continue baking for an additional 3-5 minutes until the chicken is cooked through. Once done, reduce the oven temperature to 400°F.
- Make the 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. Set over medium-high heat and bring to a boil. Boil for 5-8 minutes until the sauce thickens and reduces by about one-third. Remove from heat and set aside.
- Coat Chicken with Sauce: Remove the sheet pan from the oven and pour half of the prepared sauce over the chicken, tossing gently to coat each piece well. Toss the Brussels sprouts with 1 tablespoon of oil and return everything to the oven for another 3 minutes. Watch closely during this step to prevent the sauce from burning.
- Serve: Serve the sticky ginger sesame chicken with steamed rice, topped generously with green onions, sesame seeds, and pomegranate arils for a pop of freshness and color. Serve the crispy Brussels sprouts alongside as a complementary vegetable side.
Notes
- You can substitute pomegranate juice with apple cider or orange juice if unavailable.
- Adjust the amount of crushed red pepper flakes based on your desired spice level.
- To make the dish gluten-free, use gluten-free all-purpose flour and soy sauce.
- For a nut-free version, omit the peanut butter or substitute with tahini.
- Be careful when broiling the chicken with the sauce to avoid burning due to the sugar content in honey and molasses.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 370 kcal
- Sugar: 15 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 75 mg
