Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Ingredients

For the Chicken & Sauce:

• 1 lb (450 g) boneless, skinless chicken thighs or breasts

• 3 tbsp soy sauce

• 2 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1–2 tsp grated fresh ginger

• 2 garlic cloves, minced

• 1 tsp sriracha or chili paste (optional for heat)

For the Brussels Sprouts:

• 1 lb (450 g) Brussels sprouts, halved

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 tbsp sesame seeds (optional, for garnish)

• 2 green onions, sliced (for garnish)

Instructions

1. Preheat Oven

• Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

2. Prepare Brussels Sprouts

• Toss halved Brussels sprouts with olive oil, salt, and pepper.

• Spread them on the sheet pan, leaving room for the chicken.

3. Prepare Chicken

• In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and sriracha.

• Place chicken on the sheet pan and brush generously with the sauce.

4. Roast

• Roast for 20–25 minutes, flipping chicken and Brussels sprouts halfway through.

• For extra stickiness, brush chicken with more sauce during the last 5 minutes.

• Brussels sprouts should be golden and crispy at the edges, and chicken fully cooked (165°F / 74°C internal temperature).

5. Garnish and Serve

• Sprinkle sesame seeds and sliced green onions over chicken and Brussels sprouts.

• Serve hot, straight from the pan.