Go Back
–+ servings
Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Delicious Sheet Pan Sticky Ginger Sesame Chicken & Crispy Brussels Sprouts

This Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts recipe is an effortless weeknight dinner beloved for its quick prep and minimal cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken breasts or chicken thighs for richer flavor
  • 1 large egg or a flax egg for a vegan alternative
  • ½ cup flour use gluten-free flour if needed
For the Brussels Sprouts
  • 1 pound Brussels sprouts halved, cut side down for best results
  • 2 tablespoons oil consider sesame oil for added flavor
For the Sauce
  • ¼ cup soy sauce or gluten-free soy sauce (tamari)
  • ¼ cup pomegranate juice can be replaced with apple cider or orange juice
  • 2 tablespoons honey or maple syrup for a vegan substitute
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons peanut butter or almond butter if allergic
For Flavor Enhancement
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated or powdered in a pinch
  • ½ teaspoon crushed red pepper flakes adjust based on heat preference

Equipment

  • baking sheet
  • mixing bowl
  • saucepan

Method
 

Cooking Steps
  1. Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
  2. Toss cubed chicken breasts with a beaten egg and black pepper to coat, then let sit.
  3. Dredge the egg-coated chicken pieces in flour and arrange them on one side of the baking sheet.
  4. In a bowl, toss halved Brussels sprouts with oil, salt, and pepper, then spread cut side down on the other side of the baking sheet.
  5. Roast in the oven for 12 minutes, flipping the chicken and stirring the sprouts halfway through.
  6. Lower the oven temperature to 400°F (200°C) and roast for an additional 3-5 minutes until the chicken is cooked and sprouts are crispy.
  7. While roasting, whisk together sauce ingredients in a saucepan and simmer for 5-8 minutes.
  8. Once done, coat the chicken with half the sauce and return to the oven for 3 minutes.
  9. Serve the dish over rice, garnished with sesame seeds, green onions, and pomegranate arils.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 34gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 100mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 70mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze chicken and sauce together but keep Brussels sprouts separate.

Tried this recipe?

Let us know how it was!