Szechuan Chicken and Brussel Sprouts Sheet Pan Bake
Spicy Szechuan chicken with brussel sprouts—perfect for nights you want something healthy and quick, but don't want to compromise on taste.
Szechuan Chicken and Brussel Sprouts Sheet Pan Bake
Rated 5 stars by 1 users
Category
Chicken
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Spicy Szechuan chicken with brussel sprouts—perfect for nights you want something healthy and quick, but don't want to compromise on taste.
Team Makery
Ingredients
1 kg chicken thighs
500 grams medium brussel sprouts, halved
1/4 cup honey
1/4 cup soy sauce
1 tablespoon vinegar
1 tablespoon sesame oil
2-3 teaspoons garlic chilli paste (make this by grinding together 2-3 cloves of garlic with 1 green chilli)
1 tablespoon garlic paste
1 tablespoon fresh ginger paste
1 tablespoon salt
1 teaspoon Szechuan peppercorns
1/2 teaspoon five-spice powder (optional)
2 teaspoons cornstarch
For Szechuan marinade
Directions
Preheat the oven to 220°C.
Add the Szechuan peppercorns to a frying pan and toast them on medium-low heat, till they're fragrant. Add to a spice grinder and crush to a fine powder or use a mortal and pestle.
In a large bowl, combine all ingredients for the Szechuan marinade, and mix together. Add the chicken and brussel sprouts in and rub in the marinade well, making sure the chicken and sprouts are properly coated. If you don't have a bowl big enough for everything, marinade the meat and brussel sprouts separately. Let them marinade anywhere between 20 minutes to overnight.
Line a large baking tray with parchment or foil, and arrange the chicken and brussel sprouts in a single layer. Spoon over any marinade left in the bowl.
Bake for 30 minutes in the oven. After 15 minutes, take the tray out, and baste with pan juices. Repeat after 10 minutes. Once done, you can broil the chicken to crisp it up even more if you want.
In a bowl, add a very small helping of rice, about 1 tablespoon or two. Add brussels sprouts, top with the chicken. Spoon over pan juices, if any. Sprinkle with green onions and chilli paste for garnish, if you'd like.
Recipe Note
Replace the chicken thighs with chicken breasts if you'd like to make this even healthier.
If you don't have Szechuan peppercorns, substitute with black pepper.
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