Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe

I absolutely love how this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe comes together so quickly and with such bold layers of flavor. It’s one of those dishes that feels like a treat but takes less than 40 minutes from start to finish, making it a perfect weeknight winner when you want something healthy and satisfying without a ton of fuss. You’re going to love how the sticky, ginger-charged sauce clings to the tender chicken cubes, while the Brussels sprouts come out irresistibly crispy and caramelized.

When I first tried this recipe, I was amazed by how everything roasts beautifully on one pan—less cleanup but maximum taste! The combination of ginger, sesame, tangy vinegars, and a touch of peanut butter creates this amazingly balanced sauce that keeps you coming back for more. Whether you’re serving it up for family dinner or prepping an impressive but easy dinner for guests, this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe never disappoints.

Ingredients You’ll Need

These ingredients come together in harmony to create the perfect flavor and texture. A heads-up: fresh ginger and a good-quality soy sauce will elevate the dish like nothing else, so keep an eye out for those when shopping.

• Boneless chicken breasts: Cubed for quick cooking and perfect bite-sized pieces.
• Egg: Helps the flour stick to the chicken for a nice crispy coating.
• All-purpose or gluten free flour: For dredging the chicken and creating that delicious crust.
• Kosher salt and black pepper: Simple seasonings that bring everything together.
• Brussels sprouts: Halved and roasted until golden and crispy—don’t skip on freshness.
• Extra virgin olive oil or sesame oil: Sesame oil adds a subtle nutty flavor but olive oil works great if that’s what you have.
• Low sodium soy sauce: Ensures the sauce is tasty without overpowering saltiness.
• Pomegranate juice: Adds bright fruity acidity; I’ve used apple cider or orange juice substitutes with success.
• Honey: for that perfect sticky sweetness.
• Balsamic vinegar and apple cider vinegar: Both bring complexity and tang to the sauce.
• Molasses or pomegranate molasses: A small amount goes a long way to deepen flavor.
• Creamy peanut butter: Surprising but delicious—it adds a subtle richness and body to the sauce.
• Garlic and fresh ginger: Minced or grated fresh for that aromatic punch.
• Crushed red pepper flakes: Adjust to your heat preference for that little kick.
• Sesame seeds and green onions: For garnish and added crunch at the table.
• Rice: The perfect base to soak up all that sticky sauce.

Variations

I like to keep this recipe pretty straightforward, but feel free to tweak it—cooking should be fun and personal! You’ll find small swaps can make it more your style or fit your dietary preferences without losing any of the magic.

• Spicy Kick: I’ve added extra red pepper flakes or even a dash of sriracha to the sauce for guests who love heat—it’s an instant flavor boost!
• Vegetarian Version: Swap chicken for firm tofu cubes, roasted the same way; the sauce complements tofu beautifully.
• Nut-Free Sauce: Omit the peanut butter and add a tablespoon more molasses or honey to keep the sauce rich and balanced.
• Seasonal Veggies: Try roasted sweet potatoes, carrots, or broccolini in place of Brussels sprouts for a twist.

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

Step 1: Prep the Chicken and Brussels Sprouts

Start by preheating your oven to 475°F. While that heats up, toss the cubed chicken with the beaten egg and a pinch of black pepper—this helps the flour stick nicely later. Then add the flour to a separate bowl and dredge your chicken pieces in it until lightly coated. On a large baking sheet lined with parchment or lightly greased, spread the coated chicken on one side and drizzle with 2 tablespoons of oil. On the other side, toss halved Brussels sprouts with another 2 tablespoons of oil, salt, and pepper, cut side down for maximum crispness.

Step 2: Roast Until Golden and Tender

Pop the tray in the oven and roast for about 12 minutes. Then toss the Brussels sprouts a bit and flip the chicken pieces over. Return to the oven for another 3-5 minutes or until the chicken is cooked through. Don’t rush this step—the high heat helps caramelize the sprouts and crisp up the chicken coating perfectly. After this, reduce the oven temp to 400°F to get ready for the final saucing step.

Step 3: Simmer the Sticky Ginger Sesame Sauce

In a medium saucepan, whisk together the soy sauce, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and crushed red pepper flakes. Bring this mixture to a boil over medium-high heat and let it bubble for 5-8 minutes until thickened and reduced by a third. This sauce is the heart and soul of the dish, so be patient here—it develops such a luscious depth of flavor.

Step 4: Coat, Toss, and Finish Roasting

Pour half the sauce over the roasted chicken and gently toss to coat every piece with that sticky goodness. Toss the Brussels sprouts with an extra tablespoon of oil to keep them glossy and crispy. Return the whole pan to the oven for 3 minutes to let the sauce soak in without burning—so keep an eye on it! This final quick roast balances softness with crisp edges and seals in all that sauce flavor.

Step 5: Serve with Rice and Garnishes

Serve your chicken and Brussels sprouts over fluffy rice, then sprinkle green onions, sesame seeds, and if you have them, pomegranate arils for a fresh pop of color and texture. This final touch really elevates the dish visually and flavor-wise, making your dinner feel restaurant-worthy but truly home-cooked.

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

Garnishes

I’m a big fan of finishing this dish with a sprinkle of toasted sesame seeds and chopped green onions for an easy burst of texture and freshness. Pomegranate arils add a jewel-like pop of color and a juicy tartness that cuts through the richness of the sauce—if you can find them, they’re worth it.

Side Dishes

Serving this over steamed jasmine or basmati rice is my go-to, as the rice soaks up that delicious sauce perfectly. If I’m feeling a bit fancy, I’ll add a simple cucumber salad or quick pickled veggies on the side to bring a little brightness and crunch to balance the richness.

Creative Ways to Present

For special dinners, I like to serve the chicken and Brussels sprouts family-style on a large platter surrounded by bowls of rice and garnishes, encouraging everyone to customize their plates. Another fun presentation is layering the chicken and sprouts on fluffy steamed buns for an Asian-inspired slider twist that goes wild at parties.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe store beautifully in an airtight container in the fridge for up to 3 days. I usually separate the chicken and Brussels sprouts if I can, so the sprouts stay crispy as long as possible.

Freezing

I’ve frozen the cooked chicken and sauce together before with success—just be sure to let it cool completely and freeze in a sealed container. Brussels sprouts don’t freeze as well texture-wise but if you’re in a pinch, freezing is definitely an option.

Reheating

To reheat, I spread leftovers on a baking sheet and warm in a 375°F oven for about 10 minutes to restore some crispness, especially to the Brussels sprouts. Microwave is quicker but tends to make the sprouts softer, so use it only if time is tight.

FAQs

Final Thoughts

This Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Recipe is truly one of my go-to meals when I want to impress without stress. The harmony of textures and bold flavors always brings compliments from family and friends, and knowing it’s quick and easy to make makes it even better. I hope you enjoy making this recipe as much as I do—give it a try and watch how it becomes a favorite fast!

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