This Sheet Pan Spicy Sesame Chicken and Brussels Sprouts recipe is a pretty easy weeknight dinner that’s full of flavor. Juicy chicken, crispy Brussels sprouts, and baby potatoes roast together on two sheet pans, then get tossed in a sweet and spicy sesame sauce. Everything cooks in about 30 minutes!
Why I Love This Recipe and Think You Will Too
- Balanced flavors: sweet, spicy, savory, and nutty
- Simple steps with tips for roasting
- Great for weeknight dinners or meal prep
- It’s a complete meal on two sheet pans. So easy
If you’re looking for a weeknight dinner that’s easy, flavorful, and leaves almost no mess, this sheet pan spicy sesame chicken and Brussels sprouts recipe is exactly what you need.
Ingredients
See the recipe card for exact amounts.
- Chicken breasts: I use boneless, skinless chicken breasts cut into cubes so they cook quickly and evenly.
- Garlic powder, onion powder, and salt: Simple seasonings that build a base of flavor for the chicken before adding the sauce.
- Baby potatoes: I like baby potatoes because they cook fast and get nice and crisp on the edges. Cut larger ones in half so they roast evenly.
- Brussels sprouts: They roast until perfectly caramelized and slightly crispy. Slice them in half so the edges brown; that’s where the flavor is.
- Oil, salt, and pepper: A little oil adds flavor and helps with browning.
- Garlic and ginger: Fresh aromatics make a sauce taste restaurant-level good.
- Sriracha: Brings the heat. Use more or less depending on how spicy you like things.
- Soy sauce: Adds saltiness and depth. I use regular soy sauce, but low-sodium or tamari should work too.
- Brown sugar: Balances the spice with a touch of sweetness.
- Sesame seeds: Add texture and flavor. Use toasted sesame seeds; they make a big difference in the flavor.
- Sesame oil: Finishes the sauce with that nutty sesame flavor. A little goes a long way.
Instructions
Prep Tips
Prep the potatoes.
Add the halved baby potatoes to a sheet pan, drizzle with oil, and season with salt and pepper.
Prep the chicken and brussels sprouts.
Cut the chicken into bite-sized cubes and add them to a bowl with the garlic powder, onion powder, salt, and cornstarch. Toss until everything’s evenly coated. The cornstarch helps the chicken get a little crisp and helps the sauce stick later.
Add the halved Brussels sprouts and do the same: a little oil, salt, and pepper. Roast both pans for 20 minutes.
Make the spicy sesame sauce.
While the chicken and veggies roast, heat a teaspoon of oil in a small saucepan over medium heat. Add the garlic and ginger and cook for about 30 seconds, just until fragrant. Stir in the sriracha, soy sauce, and brown sugar.
In a small bowl, whisk the cornstarch with the water, then pour that into the sauce along with the sesame seeds and sesame oil. Whisk and cook for a minute or two, until the sauce thickens and turns glossy. Set aside.
Combine everything.
After 20 minutes, pull the sheet with the chicken and Brussels sprouts from the oven. Spoon some of the sauce over the chicken and sprouts (save a little for dipping if you want). Add and toss the loose Brussels leaves on top of the roasted sprouts.
Finish baking.
Return the pan to the oven and bake for another 5 minutes, or until the chicken is cooked through.
Serve.
Serve everything straight from the sheet pan with a drizzle of the leftover sauce and a sprinkle of extra sesame seeds if you like.
Tips for Making Sheet Pan Chicken and Brussels Sprouts
- Don’t overcrowd the pan. Give the chicken and veggies a bit of space so they roast instead of steaming.
- Cut everything to a similar size. This helps the potatoes, Brussels sprouts, and chicken cook evenly and finish at the same time.
- Use parchment paper. It makes cleanup easier and helps prevent sticking.
- Roast the Brussels sprouts cut-side down. That’s how you get those perfectly browned, crispy edges. Same with the halved potatoes.
- Adjust the heat. Add more or less sriracha to match your spice preference, or serve extra on the side.
More Sheet Pan Recipes
Storage
Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave with a splash of water to keep the chicken tender.
FAQs
It’s got a nice kick from the sriracha, but it’s not overwhelming. For a milder version, just use half the amount of sriracha.
If you’ve made this Sheet Pan Chicken and Brussels Sprouts recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Sheet Pan Spicy Sesame Chicken and Brussels Sprouts
Equipment
Ingredients
- 2 chicken breasts 8 oz each, cut into cubes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 2 lb baby potatoes halved
- 1 lb Brussels sprouts halved
- 2 teaspoons oil
- salt + pepper
Spicy Sesame Sauce
- 1 teaspoon cooking oil
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- ¼ cup sriracha hot sauce
- ¼ cup soy sauce
- ¼ cup water
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
Instructions
- Preheat the oven to 425°F (220°C).
- Add potatoes to a sheet pan. Drizzle with oil and season with salt and pepper.
- Add the Brussels sprouts to a second sheet pan. Arrange them to one side. Drizzle with oil and season with salt and pepper.
- Add the cubed chicken to a bowl and mix with the spices, salt and cornstarch. Spread out on the sheet pan beside the Brussels sprouts.
- Add both sheet pans to the oven and bake for 20 minutes.
- Meanwhile make the sauce. In a small saucepan heat oil over medium heat. Add the garlic and ginger and saute for 30-60 seconds, until fragrant.
- Add the soy sauce, sriracha and brown sugar. Whisk and heat for about two minutes.
- In a small bowl, whisk the cornstarch with the water. Add to the saucepan. Add the sesame seeds. Whisk well and heat for a minute or two until thickened. Set aside.
- After twenty minutes remove the pan with the chicken and Brussels form the oven. Add the Brussels leaves to the other sprouts and mix well.
- Add the sauce to the chicken and some to the Brussels (reserving some for dipping if you want to) and mix well. Return the pan to the oven for another 5 minutes.
- Remove both pans from the oven and serve.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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