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Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Easy Sheet Pan Sticky Ginger Sesame Chicken & Crispy Brussels Sprouts

A delightful Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts recipe that’s gluten-free, quick, and packed with bold flavors.
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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 lb Cubed Chicken Breast Chicken thighs can be substituted for added juiciness.
  • 1 large Egg Can use a vegan alternative.
  • 1 cup All-Purpose Flour Gluten-free flour blend works too.
For the Brussels Sprouts
  • 1 lb Brussels Sprouts Halve for cooking.
  • 2 tablespoon Olive Oil Can substitute with avocado or sesame oil.
For the Sauce
  • ½ cup Soy Sauce Opt for gluten-free if needed.
  • ¼ cup Pomegranate Juice Alternatives: apple cider or fresh orange juice.
  • ¼ cup Honey Use maple syrup for a vegan option.
  • 1 tablespoon Balsamic Vinegar Just a touch for balance.
  • 1 tablespoon Apple Cider Vinegar Use similar vinegar if necessary.
  • 1 tablespoon Molasses Dark brown sugar can be a substitute.
  • 2 tablespoon Peanut Butter Almond butter or sun butter can work as alternatives.
  • 2 cloves Garlic Fresh is best; garlic powder can work too.
  • 2 tablespoon Fresh Grated Ginger Freshly grated is ideal.
  • ¼ teaspoon Crushed Red Pepper Flakes Optional for spiciness.
For Garnish
  • 2 tablespoon Green Onions Chop finely for fresh topping.
  • 2 tablespoon Toasted Sesame Seeds Can easily toast at home.
  • ½ cup Pomegranate Arils Generously sprinkle for visual appeal.

Equipment

  • oven
  • Sheet Pan
  • mixing bowl
  • saucepan
  • whisk

Method
 

Preparation
  1. Preheat your oven to 475°F (245°C). Prepare your baking sheet with parchment paper.
  2. In a bowl, toss cubed chicken breast with a beaten egg and a sprinkle of black pepper.
  3. Dredge each piece of chicken in all-purpose flour, ensuring they are completely covered.
  4. In a mixing bowl, toss halved Brussels sprouts with olive oil, salt, and pepper.
  5. Spread seasoned Brussels sprouts around the chicken on the same baking sheet.
  6. Roast in the preheated oven for 12 minutes, tossing Brussels sprouts and flipping chicken halfway.
  7. Finish roasting for an additional 3 to 5 minutes until chicken is no longer pink.
  8. In a saucepan, combine all sauce ingredients and bring to a boil, then simmer for 5 to 8 minutes.
  9. Toss the roasted chicken in half of the sticky sauce, then return to the oven for 3 minutes.
  10. Serve with crispy Brussels sprouts and garnish with sesame seeds, green onions, and pomegranate arils.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 10gVitamin A: 500IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

Ensure to cut chicken and Brussels sprouts into uniform pieces for even cooking. Avoid overcrowding the baking sheet for optimal crispiness.

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