Crispy, Sticky, and Packed with Flavor – Your New Favorite Weeknight Dinner!
Looking for a quick and easy one-pan dinner that’s bursting with flavor? This Sheet Pan Sticky Ginger Sesame Chicken is the answer! Juicy chicken is coated in a sweet, tangy, savory sauce and roasted with crispy Brussels sprouts.
Everything bakes together in about 35 minutes, so it’s perfect for busy nights.
Serve it over rice with sesame seeds and green onions. It tastes like takeout, only better!
Why You’ll Love This Recipe
There’s so much to love about this dinner, but that sticky ginger sesame glaze might be my favorite part. Soy, honey, ginger, garlic, and a touch of peanut butter cook down into a sweet, tangy sauce that clings to every piece of chicken.
It’s also a true sheet pan meal. The golden chicken and crispy Brussels sprouts roast side by side, and dinner is ready in about 35 minutes.
And it tastes like takeout, only fresher and better.
Let’s cook!
Ingredients You’ll Need
This sheet pan dinner is made with simple ingredients and a bold homemade sauce.
- Chicken Breasts – cut into cubes, dipped in egg, and dredged in flour for a golden crust.
- Egg and Flour – create a light coating that soaks up the glaze.
- Brussels Sprouts – halved and roasted cut-side down until crispy.
- Olive Oil or Sesame Oil – helps everything roast up golden.
- Soy Sauce and Pomegranate Juice – the savory-sweet base of the sauce.
- Honey and Molasses – make the glaze sticky and rich.
- Balsamic and Apple Cider Vinegar – add tang to balance the sweetness.
- Peanut Butter, Garlic, and Ginger – give the sauce depth and warmth.
- Red Pepper Flakes – for a little heat.
- For Serving – rice, sesame seeds, green onions, and pomegranate arils.
Step-by-Step Instructions
First, prep the pan. Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper or lightly grease with oil.
Next, coat the chicken. Toss the chicken with the beaten egg and a pinch of black pepper, then dredge in flour. Place it on one side of the baking sheet and drizzle with 2 tablespoons oil.
Now add the Brussels sprouts. On the other side, toss the halved sprouts with 2 tablespoons oil, salt, and pepper. Arrange them cut-side down.
Then bake. Bake for 12 minutes. Toss the sprouts and flip the chicken, then bake for 3-5 more minutes until the chicken is cooked through. Reduce the oven to 400°F (200°C).
While it bakes, make the sauce. Combine all sauce ingredients in a saucepan over medium-high heat. Bring to a boil and simmer for 5-8 minutes, until thickened and reduced by about ⅓.
Glaze and finish. Pour half the sauce over the chicken and toss to coat. Toss the sprouts with 1 tablespoon oil. Bake for 3 more minutes. Watch closely so the glaze doesn’t burn.
Finally, serve. Spoon over rice and garnish with green onions, sesame seeds, and pomegranate arils.
That’s it! Sticky, crispy, and so satisfying.
Expert Tips
Place the sprouts cut-side down. That flat side gets deeply golden and crispy.
Use a very hot oven. The high heat gives the chicken a crisp crust and the sprouts a great char.
Watch the final bake. Sugary glazes can burn quickly, so keep an eye on it.
Save the extra sauce. Drizzle the remaining sauce over rice when serving.
Recipe Variations
I love this dinner as it is, but it’s easy to make your own.
No pomegranate juice? Use apple cider or orange juice instead.
Swap the Brussels sprouts for broccoli or green beans, or use chicken thighs for extra-juicy bites.
For gluten-free, use a gluten-free flour and tamari instead of soy sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat in the oven or an air fryer to bring back some of the crispiness. The microwave works too, but the coating will soften.
Serving Suggestions
Serve over steamed jasmine rice, brown rice, or cauliflower rice, with extra sauce drizzled on top.
A crisp cucumber salad or simple slaw makes a refreshing side.
Recipe FAQs
1. Can I use chicken thighs?
Yes. Boneless thighs stay juicy and work well with the sticky glaze.
2. What can I use instead of pomegranate juice?
Apple cider or orange juice both work beautifully.
3. Can I make the sauce ahead?
Yes! Make it up to 5 days ahead and store it in the fridge.
4. Is it spicy?
It has a gentle kick. Adjust the red pepper flakes to your taste.
5. How do I keep the Brussels sprouts crispy?
Roast them cut-side down on a hot pan, and don’t crowd them.
You May Also Love
If this sticky ginger sesame chicken has you craving more takeout-style dinners, here are a few more favorites I think you’ll enjoy. They’re all easy and full of bold flavor.
- Quick Sesame Chicken – sticky, sweet sesame chicken in no time.
- Honey Garlic Chicken Stir Fry – a quick, colorful stir fry with a sweet garlic sauce.
- Easy Bourbon Chicken – sweet, savory, and better than the food court.
- General Tso’s Chicken with Ramen – crispy chicken and noodles in a bold sauce.
- Chicken and Broccoli Stir Fry – a classic takeout favorite made at home.
Save a few of these for later, and you’ll always have something delicious to make!
Sheet Pan Sticky Ginger Sesame Chicken with Crispy Brussels Sprouts
Ingredients
For the Chicken & Brussels Sprouts:
- 1 ½ lbs boneless chicken breasts, cut into 2-inch cubes
- 1 egg, beaten
- ¼ cup all-purpose flour (or gluten-free alternative)
- Kosher salt and black pepper, to taste
- ¾ lb Brussels sprouts, halved
- 6 tbsp extra virgin olive oil or sesame oil
For the Sticky Ginger Sesame Sauce:
- ⅔ cup low-sodium soy sauce
- ⅓ cup pomegranate juice (or substitute with apple cider or orange juice)
- ¼ cup honey
- 2 tbsp balsamic vinegar
- 2 tbsp apple cider vinegar
- 1 tbsp molasses (or pomegranate molasses)
- 1 tbsp creamy peanut butter
- 2 cloves garlic, minced or grated
- 1 -inch fresh ginger, grated
- 1 tsp crushed red pepper flakes (adjust to taste)
For Serving:
- Cooked rice
- Sesame seeds
- Green onions, chopped
- Pomegranate arils (optional)
Instructions
- Preheat & Prepare the Pan:Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper or lightly grease with oil.
- Coat the Chicken:In a bowl, toss the chicken with the beaten egg and a pinch of black pepper.In a separate bowl, add the flour. Dredge the chicken pieces in the flour, ensuring they are evenly coated.Place the coated chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil.
- Prepare the Brussels Sprouts:On the other side of the baking sheet, toss the halved Brussels sprouts with 2 tablespoons oil, salt, and black pepper.Arrange them cut-side down for maximum crispiness.
- Bake the Chicken & Brussels Sprouts:Bake for 12 minutes.Remove the pan from the oven, toss the Brussels sprouts, and flip the chicken.Return to the oven and bake for an additional 3-5 minutes, until the chicken is cooked through.Reduce the oven temperature to 400°F (200°C).
- Make the Sauce:While the chicken and sprouts are baking, combine all sauce ingredients in a medium saucepan over medium-high heat.Bring to a boil and let it simmer for 5-8 minutes, stirring occasionally, until the sauce thickens and reduces by about ⅓. Remove from heat.
- Glaze the Chicken:Pour half of the sauce over the cooked chicken, tossing to coat evenly.Toss the Brussels sprouts with 1 tablespoon oil.
- Final Bake:Return the baking sheet to the oven and bake for 3 more minutes, allowing the sauce to coat the chicken.Keep a close eye on it to prevent burning.
- Serve & Enjoy:Serve the sticky ginger sesame chicken over bowls of steamed rice.Garnish with green onions, sesame seeds, and pomegranate arils for extra flavor and texture.Enjoy with crispy Brussels sprouts on the side!
