Honey molasses chicken with Brussels sprouts is a flavorful, complete dinner. The chicken and Brussels sprouts are prepared on a sheet pan, so the dish is very easy to prepare.
We love Asian-inspired meals. Ever since I first made chicken and broccoli at home, I have been on the lookout for new ways to prepare one of our favorite foods.
Now, I know the list of ingredients looks long and intimidating. But it’s mostly ingredients for the sauce to create a diverse selection of flavors. The result is a sauce that is sweet, sour, and slightly spicy.
Elements
Chicken Breast: Use one chicken breast or a couple of chicken thighs.
Flour: The flour creates a light coating on the chicken, helping the sauce adhere.
Black Pepper: Flavors the chicken. Salt is found in multiple ingredients in the sauce, so I didn’t find it necessary at this point.
Brussels Sprouts: Brussels sprouts are roasted alongside the chicken for a delicious, nutritious side.
Salt & Pepper: To give the roasted sprouts flavor.
Olive Oil: Used on the chicken and the sprouts.
Soy Sauce: Adds salty, savory flavor.
Chicken Stock: Adds volume and flavor to the sauce
Orange Juice: There is a reason orange chicken is so popular. Orange juice adds wonderful flavor to the sauce.
Honey: Sticky, sweet honey is another common ingredient in Asian-inspired cuisine.
Sriracha Sauce: Gives the sauce some heat. Can be omitted if you don’t care for spice.
Balsamic & Apple Cider Vinegar: Both add flavor and acidity to the sauce.
Molasses: Gives the sauce a sweet, rich flavor. Along with the honey, molasses makes the sauce sticky to it adhers to the chicken.
Garlic & Ginger: Grated garlic and ginger give the sauce a bright flavor.
Cornstarch: Cornstarch thickens the sauce as it heats.
Rice: Serves as the base of the dish.
Sesame Seeds: Sesame seeds add a great finishing touch sprinkled over the dish.
Preparation
Preheat the oven. In a small bowl, combine the flour and pepper. Add your chicken pieces and toss to completely cover all surfaces of the chicken with flour. Place the chicken pieces on one side of a sheet pan.
Add your halved Brussels sprouts to the other side of the sheet pan. Sprinkle the sprouts with salt and pepper. Drizzle the sprouts and chicken with olive oil. Bake for 20 minutes.
While the chicken and sprouts are cooking, add all the sauce ingredients to a small saucepan. Heat over medium heat and allow to simmer until it thickens, stirring occasionally.
Pull the sheet pan and drizzle about half the sauce over the chicken pieces. Give the spouts a toss and a bit more olive oil if they look dry. Place the sheet pan back in the oven for a few minutes.
Serve immediately over rice with the remaining sauce over the chicken. Sprinkle with sesame seeds. Arrange the Brussels sprouts on the side.
Honey Molasses Chicken with Brussels Sprouts.
Ingredients
- 1 boneless, skinless chicken breast chopped into bite-sized pieces
- ¼ cup all-purpose flour
- ½ tsp black pepper
- 1 Tbsp olive oil
- ½ pound Brussels sprouts trimmed and halved
- salt and pepper to taste
- 1 Tbsp low-sodium soy sauce
- ¼ cup low-sodium chicken stock
- ¼cup orange juice
- 1 Tbsp honey
- 2 tsp sriracha
- 2 tsp balsamic vinegar
- 1 tsp apple cider vinegar
- 1 Tbsp molasses
- 1 garlic clove- minced or grated
- 1 tsp fresh ginger minced or grated
- 1 tsp cornstarch
- rice for serving
- sesame seeds for serving
Instructions
- Preheat the oven to 400°F. Prep a sheet pan with parchment paper or cooking spray.
- Add the chicken, flour and black pepper to a bowl. Toss to combine, make sure the flour coats all surfaces of the chicken pieces.
- Place the chicken on one side of the prepared baking sheet. Drizzle with olive oil. Add the Brussels sprouts to the other side of the pan and toss with salt and pepper, and olive oil. Bake for 20 minutes until the chicken is cooked through.
- Combine the soy sauce, orange juice, honey, balsamic vinegar, apple cider vinegar, molasses, garlic, ginger, and cornstarch in a small saucepan. Set over medium heat and bring the sauce to a heavy simmer. Simmer until the sauce thickens, about 5-7 minutes. Remove from the heat.
- Pour half the sauce over the chicken, tossing to combine. Toss the sprouts and add a bit of oil if they look dry. Return everything to the oven for 3 minutes, until the sauce coats the chicken. You will want to watch the sauce closely as it can burn.
- Serve the chicken and sauce over rice topped with sesame seeds and the Brussels sprouts on the side.