The Dish | Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Tieghan Gerard’s Half Baked Harvest cookbooks are one of my favorites. A dear friend gave me the first HBH book and I now have both Gerard’s cookbooks and am eagerly awaiting the third. Below is an easy one-sheet pan recipe that is bound to please all the family. 

NOTE: As with all of the Half Baked Harvest recipes, I gauge the spices. If the recipe calls for 1 teaspoon of red pepper flakes, I usually start with 1/4 teaspoon. However, if you live with a family that likes spicy food, by all means use the full amount.

  • 1 1/2 pounds boneless chicken breasts, cut into 2-inch cubes
  • 1 egg, beaten
  • 1/4 cup all-purpose or gluten free all-purpose flour
  • Kosher salt and black pepper
  • 3/4 pound Brussels sprouts, halved
  • 6 tablespoons extra virgin olive oil or sesame oil
  • 2/3 cup low sodium soy sauce
  • 1/3 cup pomegranate juice (equal amounts of apple cider or orange juice are great substitutes)
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses or pomegranate molasses
  • 1 tablespoon creamy peanut butter
  • 2 cloves garlic, minced or grated
  • 1 inch fresh ginger, grated
  • 1 teaspoon crushed red pepper flakes. Use more or less to taste
  • Rice, sesame seeds, and green onions for serving
  • Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper or grease with oil.
  • Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine.
  • Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil.
  • Add the Brussels sprouts to the other side of the pan and toss with 2 tablespoons oil, salt, and pepper. Arrange cut side down. Bake for 12 minutes.
  • Toss the sprouts, flip the chicken and return to the oven another 3-5 minutes, until the chicken is cooked through. Reduce the oven temperature to 400 degrees F.
  • Meanwhile, combine the soy sauce, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about one-third. Remove from the heat.
  • Pour half the sauce over the chicken, tossing to combine. Toss the sprouts with 1 tablespoon oil. Return everything to the oven for 3 minutes, until the sauce coats the chicken. Watch closely as the sauce can burn.
  • Serve the chicken and sauce over bowls of rice topped with additional green onions, pomegranate arils (seeds), and sesame seeds. Serve the Brussels sprouts on the side.

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