Sticky Pomegranate Chicken with Roasted Brussels Sprouts

Sticky Pomegranate Chicken: Your New Weeknight Superstar

Hey food adventurers! Clara here, back with a dish that’ll make your kitchen smell like a cozy bistro and your taste buds throw a confetti parade. Imagine this: crispy chicken nuggets (but make them grown-up) smothered in a glossy, sticky-sweet-tangy-spicy pomegranate glaze, paired with caramelized Brussels sprouts that shatter like autumn leaves when you bite into them. Served over fluffy rice with a confetti of sesame seeds and green onions? *Chef’s kiss*. This isn’t just dinner—it’s a 50-minute flavor explosion that turns “healthy” into “heck yes!” Perfect for hectic weeknights, meal prep warriors, or impressing your bestie with minimal effort. Trust me, that pomegranate-honey-ginger sauce? You’ll want to bottle it and put it on everything. Ready to make magic? Let’s go!

The Brussels Sprouts Breakthrough

Funny story—this recipe was born from a near-disaster! Years ago, I hosted Friendsgiving and accidentally burned my maple-glazed Brussels sprouts to charcoal briquettes. Panicking, I tossed raw sprouts with oil, cranked the oven, and prayed. Twenty minutes later? GOLDEN, crispy little cabbages that vanished faster than my aunt’s infamous spiked cider. That happy accident taught me: high heat + halved sprouts = game-changing crunch. The sticky chicken? Inspired by my obsession with pomegranate molasses after a trip to Istanbul. I’d drizzle it on yogurt until my partner begged, “Put it on meat, woman!” So I did. Now, this combo is my love letter to embracing kitchen flops and global flavors. Moral: Sometimes the best recipes start with a little smoke alarm serenade. 🔥

Sticky Pomegranate Chicken with Roasted Brussels Sprouts

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• Author: clarawhitmore
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Low Lactose

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Description

Crispy chicken coated in a sticky-sweet glaze packed with tangy pomegranate, honey, and a kick of ginger — all balanced with roasted Brussels sprouts for that perfect savory crunch. Served over rice with a sprinkle of sesame seeds and green onions, this dish is a flavor-packed weeknight win.

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Ingredients

Scale 1x2x3x

• 3 lbs boneless chicken breasts, cut into 2-inch cubes
• 2 eggs, beaten
• ½ cup all-purpose or gluten-free flour
• Kosher salt and black pepper, to taste
• 1½ lbs Brussels sprouts, halved
• ¾ cup extra virgin olive oil or sesame oil
• Sticky Sauce:
• 1⅓ cups low sodium soy sauce
• ⅔ cup pomegranate juice (or apple/orange cider)
• ½ cup honey
• 4 tbsp balsamic vinegar
• 2 tbsp freshly grated ginger
• 6 cloves garlic, minced
• 1½ tbsp cornstarch mixed with 3 tbsp water
• For Serving:
• Cooked rice
• Sesame seeds
• Chopped green onions

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Instructions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. Toss Brussels sprouts with half the oil, salt, and pepper. Spread on one baking sheet and roast for 25–30 minutes, flipping halfway.
3. Season chicken with salt and pepper. Dip into beaten eggs, then coat with flour.
4. Heat remaining oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown and just cooked through. Transfer to a paper towel-lined plate.
5. In a saucepan, combine soy sauce, pomegranate juice, honey, balsamic vinegar, ginger, and garlic. Bring to a simmer over medium heat.
6. Stir in cornstarch slurry and simmer until thickened, about 2–3 minutes.
7. Add seared chicken to the sauce and toss to coat evenly.
8. Serve chicken and roasted Brussels sprouts over rice. Garnish with sesame seeds and chopped green onions.

Notes

• To make gluten-free, use gluten-free flour and tamari instead of soy sauce.
• Air fry chicken pieces for an even crispier texture with less oil.
• Double the sauce if serving with extra rice or noodles.
• Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Main Course
• Method: Baked, Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 14g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 115mg

Keywords: sticky chicken, pomegranate chicken, brussels sprouts and chicken, sweet and savory chicken, asian-inspired chicken, weeknight dinner

Gather Your Flavor Squad

Pro Tip: Mis en place (a.k.a. prepping everything first) is your BFF here! Serves 8 hungry humans.

• 3 lbs boneless chicken breasts, cubed – Size matters! 2-inch cubes cook evenly and maximize crispy edges. Swap thighs for extra juiciness.
• 2 eggs, beaten – Your crispy-coat glue. Vegan? Use almond milk + 1 tbsp cornstarch.
• ½ cup flour (GF okay!) – Creates that golden crust. Rice flour works beautifully for gluten-free friends.
• Kosher salt & black pepper – Season every layer! Flaky salt = flavor fairy dust.
• 1½ lbs Brussels sprouts, halved – Don’t skip halving! Flat sides caramelize better. Trim any sad outer leaves.
• ¾ cup olive or sesame oil – Sesame adds nutty depth, but EVOO works. Reserve ¼ cup for sprouts, ½ cup for chicken.

Sticky Sauce (The STAR):

• 1⅓ cups low-sodium soy sauce – Control the salt! Tamari for gluten-free.
• ⅔ cup pomegranate juice – Bottled is fine! Sub apple cider or orange juice for tang.
• ½ cup honey – Balances acidity. Maple syrup for vegans.
• 4 tbsp balsamic + 4 tbsp apple cider vinegar – Balsamic = richness, ACV = brightness.
• 2 tbsp molasses – Deep, dark sweetness. Pomegranate molasses? Even better!
• 2 tbsp creamy peanut butter – Secret weapon! Adds silkiness (no PB taste). Tahini for nut-free.
• 4 cloves garlic, minced + 2″ fresh ginger, grated – Non-negotiables. Microplane grater = zero waste!
• 2 tsp red pepper flakes – Adjust to your spice tolerance. Start with 1 tsp if nervous!

For Serving: Cooked rice, sesame seeds, sliced green onions. (Toasted sesame seeds = next-level crunch!)

Let’s Build Your Flavor Masterpiece

1. Preheat & Prep: Crank oven to 425°F (220°C). Line two baking sheets—trust me, cleanup is easier! Chef Hack: Place sprouts cut-side down for maximum caramelization.
2. Roast Those Sprouts: Toss halved sprouts with ¼ cup oil, salt, and pepper. Spread on one sheet. Roast 20-25 mins until edges are crispy and centers tender. No stirring! Disturbance = less crunch. Rotate pan halfway if your oven runs hot.
3. Chicken Crisp Time: While sprouts roast, toss chicken cubes with flour, salt, and pepper. Dip in beaten egg. Heat ½ cup oil in a large skillet over medium-high. Cook chicken in batches (don’t crowd!) 3-4 mins per side until golden. Pro Tip: Use tongs! Less mess, perfect flips. Drain on paper towels.
4. Whip Up the Magic Sauce: In a saucepan, whisk ALL sauce ingredients. Simmer over medium heat 5-8 mins, stirring often, until it coats the back of a spoon. Watch closely! It thickens FAST after 5 mins. Too thick? Splash in water. Too thin? Simmer 1-2 mins longer.
5. Glaze the Chicken: Off heat, toss crispy chicken in sauce until gloriously sticky. Chef Move: Add chicken to the saucepan and gently fold—don’t stir aggressively or you’ll lose crispiness!

Plate It Like a Pro

Fluff rice into bowls. Pile high with sticky chicken and roasted sprouts. Critical step: Drizzle leftover sauce from the pan over everything—this is liquid gold! Finish with a snowstorm of sesame seeds and a confetti of green onions. For ~aesthetic~ vibes, serve family-style on a big platter with extra sprouts framing the chicken. Pair with a crisp white wine or sparkling water with lime. Pro move: Put extra sauce in a tiny pitcher for dipping!

Shake It Up! 5 Tasty Twists

• Sweet Heat Lovers: Add 1 tbsp sriracha to the sauce + garnish with sliced Fresno chilies.
• Nut-Free/Paleo: Swap peanut butter for sunflower seed butter. Use arrowroot instead of flour.
• Veggie Power: Replace chicken with cauliflower florets or extra-firm tofu (press it well!). Roast instead of pan-frying.
• Fruity Twist: Stir ½ cup dried cranberries into the sauce with the chicken. Adds chewy pops!
• Meal Prep Magic: Skip rice—serve over quinoa or zoodles. Stores fridge 4 days or freezer 3 months!

Clara’s Kitchen Confessions

This recipe evolved from my “sauce experimentation era” (read: many sticky countertops). Originally, I used only balsamic—adding apple cider vinegar made the flavors SING. Also, grating ginger straight into the sauce? Life-changing—no fibrous bits! Funny fail: Once subbed cayenne for red pepper flakes… let’s just say we needed fire extinguishers (and ice cream). Now I keep flakes on hand ALWAYS. Pro tip: Double the sauce and freeze half. It’s insane on salmon, roasted sweet potatoes, or even as a salad dressing base!

Your Questions, Answered!

Q: My sauce isn’t thickening! Help!
A: Patience, grasshopper! Simmer uncovered 2-3 mins longer. If desperate, mix 1 tsp cornstarch with 1 tbsp cold water, whisk into sauce. Also, ensure you’re simmering (gentle bubbles), not boiling.

Q: Can I use frozen Brussels sprouts?
A: Yes—but thaw, pat SUPER dry, and roast 5-10 mins longer. They won’t get *quite* as crispy, but still delish!

Q: Chicken’s cooked but not crispy?
A: Crowding the pan = steamed chicken! Cook in batches. Also, ensure oil is shimmering (not smoking) before adding chicken. Drain on paper towels immediately.

Q: Too salty?
A: Balance with a squeeze of lime over the dish. Next time, reduce soy sauce to 1 cup and add 2 tbsp water.

Nourishment Notes (Per Serving)

Calories: ~510 | Carbs: 35g | Fat: 28g | Protein: 32g | Sugar: 18g | Fiber: 4g
Note: Nutrition varies based on oil/substitutions. Brussels sprouts deliver Vitamin C & K!