Description
This Sheet Pan Sticky Ginger Sesame Chicken with Crispy Brussels Sprouts is a flavorful and healthy one-pan meal that combines tender, boneless chicken breasts coated in a sticky, tangy ginger-sesame sauce with perfectly roasted, caramelized Brussels sprouts. The recipe uses a simple baking method that delivers crispy edges and succulent meat, complemented by an irresistible sauce made from soy sauce, pomegranate juice, honey, and aromatic spices. Ideal for a quick weeknight dinner, this dish is served over rice and garnished with sesame seeds, green onions, and pomegranate arils for an added burst of freshness and texture.
Ingredients
Units
Scale
Chicken and Coating
- 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
- 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 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, sliced
- Pomegranate arils
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 475°F (246°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking and ensure easy cleanup.
- Coat the Chicken: In a bowl, combine the chicken cubes 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, coating them well. Place the floured chicken on one side of the prepared baking sheet and drizzle with 2 tablespoons of oil.
- Prepare Brussels Sprouts: Toss the halved Brussels sprouts with 2 tablespoons of oil, salt, and pepper. Arrange them cut side down on the other side of the baking sheet next to the chicken.
- Bake Initial: Place the baking sheet in the preheated oven and bake for 12 minutes. Then, toss the Brussels sprouts to turn them, flip the chicken pieces over, and continue baking for another 3-5 minutes, or until the chicken is cooked through and Brussels sprouts are crisp and caramelized.
- Reduce Oven Temperature: Lower the oven temperature to 400°F (204°C) to prepare for finishing with sauce.
- Make the Ginger Sesame Sauce: While the chicken and Brussel sprouts are baking, combine the soy sauce, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, grated ginger, and crushed red pepper flakes in a medium saucepan over medium-high heat. Bring the mixture to a boil, then let it simmer for 5-8 minutes until the sauce thickens and reduces by about one-third. Remove from heat.
- Toss Chicken with Sauce: Pour half of the thickened sauce over the baked chicken on the sheet pan and toss gently to coat. Toss the Brussels sprouts with the remaining 1 tablespoon of oil.
- Final Bake: Return the baking sheet with chicken and Brussels sprouts to the oven for 3 minutes to let the sauce coat the chicken well. Watch closely during this stage to prevent the sauce from burning.
- Serve: Serve the sticky ginger sesame chicken over cooked rice. Garnish with additional green onions, sesame seeds, and pomegranate arils. Serve the crispy Brussels sprouts on the side for a complete meal.
Notes
- Adjust red pepper flakes to control the heat level according to your preference.
- Substitute pomegranate juice with apple cider or orange juice if unavailable.
- For extra crisp Brussels sprouts, ensure they are spread out evenly and not overcrowded on the pan.
- Use gluten-free flour and soy sauce to make this recipe gluten-free.
- Watch closely during the final bake as the sauce can burn quickly because of its sugar content.
- This dish pairs perfectly with steamed jasmine or basmati rice for soaking up the flavorful sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
