Sheet-Pan Szechuan Chicken (or Tofu) with Brussel Sprouts takes only 20 minutes of hands-on time before baking in the oven. A full-flavored weeknight dinner your whole family will love! Vegan and gluten-free adaptable!
This is for those of you whole are getting sick of all the Indian recipes I’ve been posting lately! I’m obsessed after my trip there, but thought I’d give you a little break this week and change it up a bit! So here you have it – Szechuan Chicken (or Tofu) baked on a sheet-pan along with healthy Brussel sprouts. Super easy and super flavorful! Keep the flavorful Szechuan Marinade spicy or temper it down it for a milder taste. Serve it over rice, cauliflower rice, or just on its own ( like we do here). So yummy!
It starts with the simple Szechuan marinade, made with ingredients you already have in your pantry.
For a boost of authentic Szechuan flavor, try adding Szechuan peppercorns, or keep it simple with regular pepper.
Marinate the chicken while you are cutting the brussel sprouts, or feel free to marinate it overnight for even more flavor.
Cut the brussel sprouts in half.
Pour the Szechuan marinade over the brussel sprouts and give it a good toss.
Add a few dried hot chilies if you like – mainly just for looks!
Nestle in the chicken ( or tofu), pouring the remaining marinade over the chicken.
TIP: FOR EXTRA CRISPY SKIN, pan-sear the chicken skin in a skillet before nestling on the sheet pan.
***Sprinkle each chicken thigh (or tofu) with a little salt.
And then bake in a 425 F oven!
After 20 minutes, rotate the sheet pan if need be, and spoon little of the pan sauce over the chicken, and bake 10 more mins.
Make sure the Szechuan chicken thighs are cooked to 170 F. To give a little more color to the skin, broil for a few minutes.
Dish it up and enjoy!