Crispy Sheet Pan Chicken & Brussels Bowl with Sticky Soy Ginger Sauce

On occasion, our daughter Alana will offer to stop by and make dinner for us.  Although I love to cook, it’s always special when someone wants to cook for me.  When Alana offers, I say “yes, please.”  


She was trying out this recipe that was inspired by one of my favorite food bloggers.  We tweaked it a bit and it was a hit.  We all sat out on the deck and ate our fill, enjoying the beautiful weather that was slightly cooler this evening and enjoying the company as well.  After that we honestly stood at the kitchen island and nibbled on the remainder until it was all gone.  Not a leftover in sight.  It was that good.

GOOD FOR YOU BRUSSELS. LOADED WITH FIBER AND CRUNCH

GETTING ALL THE INGREDIENTS READY HELPS THIS DISH COME TOGETHER QUICKLY

ALMOST THERE. A FEW MORE MINUTES AND THEY'LL BE PERFECTLY CHARRED

THAT STICKY SAUCE IS WHAT IT'S ALL ABOUT

The sticky, Asian inspired sauce with that crispy chicken and charred brussels are sure to make your taste buds happy.


Don’t be intimidated by the amount of ingredients in the sauce.  While there are quite a few listed, it’s essentially measure, dump, mix and cook.  Super simple.

DAUGHTER ALANA DIGGING IN. LOVE COOKING WITH THIS GAL

Crispy Sheet Pan Chicken & Brussels Bowl with Sticky Soy Ginger Sauce

6 boneless, skinless chicken thighs, cut into bite sized cubes
1 egg, beaten
1/2 cup flour (we used gluten free flour for a super crispy texture)
Course sea salt
Pepper
3/4 pound brussels sprouts, halved or quartered and stems removed
Olive oil (about 4 Tablespoons)

Rice
1 cup Jasmine rice
2 1/4 cups water
1 teaspoon salt
1 teaspoon olive oil
1 Tablespoon butter or ghee (optional) 


Pour oil and rice into saucepan and let the rice saute over medium heat for just a minute.  Add in the water and salt and bring to a boil.  As soon as it comes to a boil, turn to low, cover and cook about 8 minutes.  After the rice is cooked stir in the butter or ghee if desired.


Sticky Soy Ginger Sauce


2/3 cup soy sauce
1/3 cup pomegranate juice
1/4 cup honey
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar or Mirin (rice vinegar)
1 tablespoon creamy peanut butter
2 cloves garlic, minced or grated
1 inch fresh ginger, grated (I like to keep my peeled ginger in the freezer for easy grating)
1 teaspoon crushed red pepper flake (I like to use Aleppo chili flake which are floral and a little less spicy
Optional thickening agent (1 teaspoon cornstarch dissolved in 2 teaspoons water)


Accompaniments
Scallions,  sliced thinly on the diagonal
White or black toasted sesame seeds

Preheat the oven to 475 degrees.   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 and toss to coat well. Shaking off any excess flour, place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil and a sprinkle of salt.  Add the brussels sprouts to the other side of the sheet pan or use a second pan and toss with 2 tablespoon oil, salt, and pepper. Arrange cut side down. Bake for 12 minutes. Toss the brussels and flip the chicken.  Return to the oven another 7-10 minutes, until the chicken is cooked through and the brussels are nice and charred.

For the sauce, whisk all 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.  If your sauce seems too thin (it should be thick and syrupy) add the cornstarch mixture and let cook just another minute to ensure thickening. Remove from the heat

Pour half the sauce over the chicken and brussels. Toss to coat.  Serve over rice with the remaining sauce poured over at will.
Garnish with sesame seeds and scallions.