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Sheet Pan Ginger Chicken and Brussels Sprouts: Homemade Asian-inspired chicken tossed in a gingery, sweet, spicy, and sticky sesame ginger pomegranate soy sauce. Serve with roasted Brussels sprouts cooked right alongside the chicken. Then, add a side of steamed rice topped with plenty of sesame seeds. It’s the easiest sheet pan dinner to make this fall and winter.
If there’s one dish my family requests on repeat—well, other than Dad’s tacos—it’s Asian chicken. They love anything baked and coated in a salty, spicy, sweet Asian-style sauce.
I actually made this chicken with my little sister, Asher, in my mind. She’s been traveling a lot, so I haven’t seen her much. With all my upcoming travel, I wanted to make a few dinners that I could quickly freeze for my family to enjoy while I was away.
When Asher asks for any kind of chicken and rice dinner with an Asian or Thai-style sauce, I usually choose orange sesame sauce and serve it with broccoli.
Now that it’s fall and pomegranates are in season, I wanted to switch up the sauce and create something delicious with pomegranate juice. Plus, Asher loves pomegranates—they are our favorite! I find they’re often overlooked in cooking, so I’m excited to share this recipe with you all!
This sauce is the perfect balance of spicy, sweet, and salty flavors. I absolutely love it! Instead of the usual broccoli, I used Brussels sprouts. They pair so well with this chicken! I even got Asher to enjoy them!
Here are the details
Ingredients
- chicken
- garlic powder
- orange zest
- flour
- salted butter or olive oil
- Brussels sprouts
- pomegranate juice
- tamari/soy sauce
- sweet Thai chili sauce
- apple cider vinegar
- peanut butter
- garlic
- ginger
- chili flakes
Step 1: start the chicken
I use cubed raw chicken—breasts or thighs, or a mix of the two. I toss the cubed chicken with garlic powder, fresh orange zest, and black pepper. Then, I add flour and toss again.
The flour allows the chicken to get crispy in the oven. It’s only a small amount, so it creates just a very light coating. As a result, it’s not a fully breaded chicken but breaded just enough so the sauce can stick nicely to the chicken.
Bake the chicken with a side of Brussels sprouts. It takes maybe 20 minutes to cook.
Step 2: the ginger pomegranate sauce
Start with garlic powder and then lots of fresh orange zest and pomegranate juice. If you don’t use pomegranate juice often, I highly recommend you give it a try. I use it in many of my fall and holiday cocktails, as well as in sauces like today’s ginger pom sauce and even as a sticky sauce for short ribs. It’s certainly so versatile!
Mix the pomegranate juice with tamari (or soy sauce), apple cider vinegar, and sweet Thai chili sauce. Then, peanut butter, fresh ginger, garlic, and a drizzle of toasted sesame oil. The sweet Thai chili sauce adds just the right amount of sweetness and spice to the chicken. It works perfectly, and I love the small amount of flavor it adds to the sauce.
Lastly, mix in a small amount of cornstarch or flour, then simmer the sauce on the stove to help it thicken.
Step 3: toss the chicken and the sauce
Pour the sauce over the baked crispy chicken and cook it in the sauce. The coating soaks up all the sauce, making it delish.
Step 4: add rice and enjoy
I always serve the chicken, sauce, and Brussels sprouts over steamed rice (I make mine with bone broth for extra protein). Then, if you’d like, toss in some pomegranate arils. I always do this when pomegranates are in season!
Oh, and, of course, toasted sesame seeds!
It’s cozy but very fresh, and most importantly, it’s so darn yummy!! We just love the spicy, sweet, and tangy chicken.
Looking for more easy fall dinners? These are certainly a few great ones to try:
Salsa Verde Chicken and Rice Tortilla Soup.
30 Minute Thai Peanut Chicken Ramen
Better For You Chicken and Spinach Ramen
Healthier Italian Wedding Soup with Lemon and Garlic
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this Sheet Pan Ginger Chicken and Brussels Sprouts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Ginger Chicken and Brussels Sprouts
Servings: 6
Calories Per Serving: 388 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon garlic powder
- 2 tablespoons orange zest
- black pepper
- 1/4 cup flour or gluten-free flour
- 4 tablespoons butter or olive oil
- 3/4 pound brussels sprouts, halved
- pomegranate arils + sesame seeds, for serving
Ginger Pom Sauce
- 2/3 cup pomegranate juice
- 1/3 cup tamari/soy sauce
- 1/3 cup sweet thai chili sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon creamy peanut butter
- 4 cloves garlic, chopped
- 1 tablespoon grated ginger
- chili flakes
- 2 teaspoons cornstarch or flour
Instructions
- 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, mix the chicken, garlic powder, orange zest, and pepper. Add the flour and toss again. Add 1 tablespoon butter/olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the Brussels sprouts to the other side. Toss with 1 tablespoon olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through.3. Meanwhile, make the sauce. In a saucepan, combine all ingredients, then set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat.4. Remove the Brussels sprouts from the sheet pan. Then pour the pomegranate sauce over the chicken and toss the chicken up in the sauce. Bake for another 5 minutes, until the sauce is baked into the chicken.5. Serve the chicken, Brussels spouts, and sauce with pomegranate arils and sesame seeds, if desired.
So good! I didn’t have the pomegranate juice so I used orange juice as a substitute and it still came out great!
Hey Jasmine,
Fantastic! So glad to hear this dish turned out well for you, thanks for making it! Happy Sunday! xT
This was delicious! It came together so easily and the mix of flavors was fantastic. It looked just like your pictures, too! I will definitely be making this again! Thank you Tieghan!
Hey Amanda,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it! Have a great fall weekend! xT
We lived this recipe! I did have an issue with the sauce. The peanut butter didn’t mix well into the other ingredients and the corn starch was chunky so I had to blend the sauce. It came out great though!
Hi Michelle,
Awesome! Thanks so much for making this recipe and sharing what worked well for you! So glad it was enjoyed! Have a great autumn Friday! Xx
Yummy hearty meal! Wouldn’t change a thing. Reminds me of orange chicken.
Hey Maggie,
Awesome! Thanks a bunch for making this recipe, love to hear it was a hit! Xx
Made this tonight!! I was awesome will definitely make again. Thank you Tieghan
Hey Susan,
Awesome!! Love to hear this recipe turned out nicely for you, thanks for making it! Hope you are enjoying fall! XxT
We have a peanut/nut allergy. Any substitution for PB or can it be left out completely?
Hey Ashley,
Sun butter would be a great option to use in place of the peanut butter. Please let me know if you have any other questions! xT
Incredibly delicious. Super easy. Added to favorites. I served it with quinoa. The leftovers are even more delicious than day one. I recommend warming it up in a toaster oven or oven and not microwave.
Hi there,
So glad to hear this recipe turned out well for you, I appreciate you making it! Have a great fall Friday! xT
We felt this was a little too orange zest forward.Abe because we had sugar free pomegranate juice and peanut butter
Hi Kathleen,
Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t love it! x
This was so good, quick, and easy to make. Perfect weekday meal. Even my incredibly picky 9 year old loves it.
Thanks so much, Allie! I appreciate you trying this recipe and your feedback, so glad it turned out well! Xx
Oh my!!!! What a delicious blend of flavors in the chicken, it paired so nicely with the brussels !! It was a huge hit, family members asked for the recipe!! Thank you for creating this delicious sheet pan dinner!! A perfect fall comfort meal!
Hey Betsy,
Happy Sunday! Thank you so much for making this recipe and your feedback, I’m so glad to hear it turned out well for you! xT
It was absolutely delicious! The flavors in the sauce were amazing, in addition to the orange zest on the chicken. I heated up all the sauce ingredients, besides the corn starch, first, and then stirred in the corn starch. I had some asparagus on hand, so I added that to the cookie sheet in the last 10 minutes. I served it all over brown rice. Thank you, Tieghan, for another terrific dinner recipe!
Thanks so much, Gina! Love to hear this dish turned out well for you! Have the best weekend! XxT