Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

1. Heat the oven to 475°F. Line a baking sheet with parchment paper or lightly grease it with oil. 2. Combine the chicken, beaten egg, and a pinch of pepper in a bowl. Place the flour in a separate bowl, then coat the chicken in flour in small batches. Arrange the chicken on one side of the baking sheet and drizzle with 2 tablespoons of oil. 3. Put the brussels sprouts on the other side of the sheet. Toss with 2 tablespoons of oil, salt, and pepper, then turn them cut-side down. Roast for 12 minutes. Stir the sprouts and flip the chicken, then roast for another 3–5 minutes, until the chicken is cooked through. Lower the oven temperature to 400°F. 4. While the chicken cooks, combine the soy sauce, pomegranate juice, honey, both vinegars, molasses, peanut butter, garlic, ginger, and red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat and cook for 5–8 minutes, until thickened and reduced by about one-third. Remove from the heat. 5. Toss the chicken with half the sauce and toss the sprouts with 1 tablespoon of oil. Bake for another 3 minutes, watching carefully so the sauce does not burn. 6. Serve the chicken and sauce over rice with green onions and sesame seeds. Add pomegranate arils if desired, as suggested in the original directions, and serve the brussels sprouts alongside.