Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

A deliciously aromatic one-pan meal with tender chicken thighs and crispy Brussels sprouts, all enveloped in a sweet and savory ginger sesame glaze.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 400

Ingredients Method Notes

Ingredients

Main ingredients

1 pound chicken thighs (boneless, skinless)
1 pound Brussels sprouts (halved)

For the sauce

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 tablespoons fresh ginger (grated)
2 cloves garlic (minced)
2 tablespoons rice vinegar
to taste Salt and pepper

Garnishes

Sesame seeds for garnish
Green onions (sliced) for garnish

Method

Preparation

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the soy sauce, honey, sesame oil, grated ginger, minced garlic, and rice vinegar until combined.
Place the chicken thighs in a large bowl and season with salt and pepper. Pour half of the sauce over the chicken, coating it well. Let it marinate while you prepare the Brussels sprouts.
In another bowl, toss the halved Brussels sprouts with the remaining sauce until they’re evenly coated.
On a large baking sheet, lay out the marinated chicken thighs and surround them with the Brussels sprouts. Make sure there’s enough space between everything for even roasting.

Cooking

Place the sheet pan in the preheated oven and roast for 25 minutes, or until the chicken is cooked through and the sprouts are golden and crispy.
Flip the Brussels halfway for added crispiness.

Serving

Once cooked, remove from the oven and sprinkle with sesame seeds and sliced green onions. Serve hot and enjoy!

Notes

If you have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.