Soy Glazed Ginger Chicken & Brussels Sprouts with Jasmine Rice
Soy Glazed Ginger Chicken & Brussels Sprouts with Jasmine Rice. A little sweet, a little spicy, a little gingery. This dish is loaded with flavors, coated in a sticky soy, pomegranate glaze that’s both sweet and spicy, served alongside roasted Brussels sprouts and jasmine rice, and topped with scallions and sesame seeds. An easy, simple, Asian inspired chicken to kick off the week !!
We needed to change things up today, so we’re going for a little bit of Asian flare. This chicken recipe is the perfect way to change up our typical everyday dinner. We don’t always do Asian inspired dishes as often as I would like, so when we do, it always tastes extra delicious.
The chicken is coated in a pomegranate glaze, similar to one that we used in a salmon recipe around the holidays. We knew this glaze was going to be good on the chicken since we were a bit obsessed with it on the salmon. Toss it together with those crispy roasted Brussels sprouts and jasmine rice. I don’t know what it is, but Brussels sprouts pair so well with glazes, especially sweet and spicy soy glazes. One of my favorite ways to cook Brussels sprouts is with thick glaze sauce. Although you guys probably already know I will eat Brussels sprouts any way, anywhere, any how.
Anyway, all the flavors and ingredients in this chicken dish come together so perfectly. Bonus? It is super, super easy which is exactly what everyone needs on a dreary Monday back to work, you know?!
Ingredients
1 1/2 pounds boneless chicken breasts; cut into chunks
1 egg beaten
1 cup flour
salt and pepper
10 ounces Brussels sprouts; halved
1/4 cup olive oil; divided
2/3 cup soy sauce
1/3 cup pomegranate juice
1/4 cup honey
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 tablespoon molasses
1 garlic clove; minced
1 tablespoons fresh grated ginger
1/2 teaspoon red pepper flakes
1 tablespoon corn starch
1 cup jasmine rice
2 tablespoons butter (optional)
sesame seeds and scallions for serving
Directions
Preheat the oven to 375 degrees. Sprinkle chicken with salt and pepper. Dip in the egg and toss in the flour to combine. Spray a baking sheet with olive oil and add the chicken. Drizzle with 2 tablespoons olive oil. On a separate baking sheet sprayed with olive oil, add the brussels sprouts cut side down. Drizzle with remaining 2 tablespoons of olive oil, salt, and pepper. Bake chicken and Brussels sprouts for 12 - 15 minutes. Toss the chicken and Brussels sprouts over and bake for another 5 minutes.
Meanwhile in a small saucepan, combine the soy sauce, pomegranate juice, honey, balsamic and apple cider vinegar, molasses, garlic, ginger, and red pepper flakes. Bring to a boil over medium heat. Cook for about 10 minutes until sauce reduces. In a small cup, add 1 tablespoon of corn starch and 1 tablespoon of water. Stir to make a slurry. Add to the boiling sauce and it will thicken immediately. Remove from heat and pour over the chicken and brussels sprouts. Return chicken and sprouts to the oven for 2 - 3 minutes.
To make the rice, boil 2 cups of water with the butter. Add the jasmine rice. Reduce heat and cover for 15 minutes. Fluff with a fork. Serve chicken and brussels sprouts over rice and topped with sesame seeds and scallions.
