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Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Irresistibly Easy Sheet Pan Sticky Ginger Sesame Chicken & Brussels Sprouts

A delightful Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts recipe that's quick, gluten-free, and bursting with flavor.
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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 Chicken Breasts Use thighs for juicier meat.
  • 1 Egg Helps flour adhere.
  • 0.5 cup Flour Can substitute with gluten-free flour.
For the Brussels Sprouts
  • 1 lb Brussels Sprouts Cut in half, cut-side down.
  • 2 tablespoon Vegetable Oil Use olive oil for a different taste.
For the Sauce
  • 0.5 cup Soy Sauce Use gluten-free for dietary restrictions.
  • 0.25 cup Pomegranate Juice Fresh orange juice can be used.
  • 0.25 cup Honey Agave syrup serves as a vegan alternative.
  • 1 tablespoon Balsamic Vinegar Can mix with apple cider vinegar.
  • 1 tablespoon Apple Cider Vinegar Can mix with balsamic vinegar.
  • 1 tablespoon Molasses Substitute with brown sugar if unavailable.
  • 2 tablespoon Peanut Butter Use sunflower seed butter for nut-free.
  • 3 cloves Garlic Essential for flavor.
  • 1 tablespoon Fresh Ginger Essential for flavor impact.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.

Equipment

  • baking sheet
  • mixing bowl
  • saucepan
  • tongs

Method
 

Preparation Steps
  1. Preheat your oven to 475°F (246°C).
  2. Prepare the chicken by tossing cubed breasts in a mixing bowl with beaten egg and black pepper, then dredge in flour.
  3. Line a baking sheet with parchment paper, arrange chicken and Brussels sprouts cut-side down, and toss sprouts with oil, salt, and pepper.
  4. Roast in the oven for 12 minutes, then flip chicken and toss sprouts to ensure even cooking.
  5. Check for doneness after another 3-5 minutes. Chicken should be golden and Brussels sprouts crispy.
  6. Prepare the sauce by combining soy sauce, pomegranate juice, honey, balsamic and apple cider vinegars, molasses, peanut butter, garlic, ginger, and red pepper flakes in a saucepan and boil.
  7. Coat the chicken with half of the prepared sauce and toss Brussels sprouts with more oil, then return to oven at lower heat (400°F/204°C) for 3 minutes.
  8. Serve the chicken and Brussels sprouts over rice, garnished with green onions, sesame seeds, and pomegranate arils if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 38gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 850mgPotassium: 650mgFiber: 7gSugar: 12gVitamin A: 300IUVitamin C: 90mgCalcium: 50mgIron: 3mg

Notes

For crispy Brussels sprouts, roast cut-side down and in a single layer. Use high-quality soy sauce for best results.

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