Ginger Sesame Chicken with Crispy Brussels Sprouts

This Ginger Sesame Chicken with Crispy Brussels Sprouts is a fresh, flavorful take on weeknight dinner. Juicy baked chicken gets tossed in a sweet-salty ginger sesame sauce, while the Brussels sprouts roast to crispy perfection, all on one pan. Serve it over rice with sesame seeds and green onions for a meal that’s simple, healthy, and better than takeout.

6 Servings

Ingredients:

• 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
• 5 tbsp avocado oil or sesame oil

For the Sauce: 

• 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 cups 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, use more or less to taste

For Serving:

• 1 ½ cups dry rice, cooked according to package (3 cups if using pre-cooked rice)
• Sesame seeds
• 1 bunch green onions, sliced thinly

Directions:

1. Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper or grease with oil.
2. 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 tbsp oil. Add the brussels sprouts to the other side of the pan and toss with 2 tbps 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 temp to 400 degrees F.
3. Meanwhile, combine the sauce ingredients 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 1/3. Remove from the heat.
4. Pour half the sauce over the chicken, tossing to combine. Toss the sprouts with 1 tbsp oil. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.
5. Serve the chicken and sauce over bowls of rice topped with green onions and sesame seeds. Serve the brussels sprouts in the same bowl or on the side, depending on preference.