Sheet Pan Spicy Sesame Chicken and Brussels Sprouts

Plated serving of spicy sesame chicken, baby potatoes, and Brussels sprouts with extra sesame sauce on the side.

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Sheet Pan Spicy Sesame Chicken and Brussels Sprouts

An easy sheet pan dinner with juicy chicken, crispy Brussels sprouts, and baby potatoes tossed in a sweet and spicy sesame sauce. Everything roasts in about 30 minutes for a flavorful, fuss-free weeknight meal.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Asian Inspired

Servings:

Calories: 497kcal

Author: Jacqueline Piper

Equipment

2 Baking Sheet

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

US Customary - Metric

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

Spice level: Adjust the sriracha to taste.

Crispy Brussels + Potatoes tip: Roast them cut-side down and don’t overcrowd the pan for the best caramelization.

Meal prep: Store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave with a splash of water to keep things moist.

Nutrition