Sticky Chicken with Scallion Noodles & Brussels Sprouts
Sticky Chicken with Scallion Noodles & Brussels Sprouts. Saucy, sweet and spicy, glazed chicken served over scallion noodles and paired with roasted Brussels sprouts. It’s the perfect sweet and spicy sauce to dunk allll that crispy chicken and Brussels sprouts in. Finished with crisp chili oil, fresh scallions, and sesame seed. A little bit of an Asian inspired dish to kick off the weekend !!
Happy Thursday guys !! This week honestly flew by because it was super short for me…3 day week…can’t complain. But it’s finally the weekend which means celebrating with good food and good cocktails. And tonight we are kicking off the weekend with this asian inspired sticky chicken dish.
The glaze is super saucy and sticky. It’s also a little sweet and a little spicy which makes it perfect for not only the chicken but dunking all the those Brussels sprouts in as well. And you know me, too much sauce is never enough. But then make it even better and serve the chicken and sprouts allll over a bed of scallion noodles. Top it with some crisp chili oil, fresh scallions, and sesame seeds. It’s all just soooo good.
So this weekend is also looking super nice, so we definitely need to do some grilling and having some tropical cocktail. And tomorrow I am going to a baseball game…so good vibes with this good weather all around. But stay tuned for some good summery eats this weekend. Because with this weather they are definitely coming your way !!
Ingredients
10 ounces Brussels sprouts; halved
6 tablespoons olive oil; divided
salt and pepper
2 pounds boneless chicken breasts; cut into 2 inch cubes
2 eggs; beaten
2 cups panko breadcrumbs
1/2 cup sweet chili sauce
1/4 cup pomegranate juice
1/4 cup orange juice
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 inch piece ginger; minced
1 garlic clove; minced
scallions, sesame seeds, and crisp chili oil
For the Scallion Noodles
1 pound noodles
4 tablespoons soy sauce
2 teaspoons sesame oil
1 inch piece ginger; minced
2 garlic cloves; minced
1 bunch scallions; cut into 1 inch pieces
2 tablespoons vegetable oil
Directions
Preheat the oven to 450 degrees. Line two baking sheets with parchment paper. On one sheet, add the Brussels sprouts. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake for about 20 minutes.
Season the chicken with salt and pepper. Add the chicken to a bowl and toss with the eggs. In a separate bowl, add the Panko. Dredge the chicken through the Panko. Place the chicken on the second parchment lined baking sheet. Drizzle the chicken with the remaining 4 tablespoons of olive oil and bake for 10 - 12 minutes. Flip over and bake another 5 - 7 minutes or until cooked through.
In a small saucepan, combine the chili sauce, pomegranate juice, orange juice, soy sauce, rice vinegar, ginger, and garlic. Cook over medium-high heat. Bring to a boil and cook for about 5 minutes until thickened. Pour half or more of the sauce over the chicken, tossing to coat. Return the chicken to the oven and cook for another 3 - 5 minutes.
Cook the noodles according to package directions. Drain well and rinse with cold water. Add the noodles to a large bowl. Add the soy sauce and sesame oil. Heat the vegetable oil in a large pot, add the garlic and ginger. Cook for about 1 minute or until sizzling. Add the scallions and cook for another 1 - 2 minutes. Add the cooked noodles. Toss until combined and heated through for about 5 minutes.
Serve the chicken and Brussels sprouts over the noodles. Top with additional sauce, crisp chili oil, scallions, and sesame seeds.
