Sesame Hoisin Ground Chicken Pasta (Printable Version)

Tender chicken and linguine coated in hoisin and sesame, combined with crisp vegetables for a tasty fusion meal.

# The Ingredients You'll Need:

→ Pasta

01 - 12 oz linguine

→ Meats

02 - 1 lb ground chicken

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, halved
05 - 2 green onions, thinly sliced (reserve some for garnish)
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated

→ Sauce

08 - 5 tbsp hoisin sauce
09 - 2 tbsp low-sodium soy sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp toasted sesame oil
12 - 1 tsp chili garlic sauce (optional)
13 - 1 tbsp honey

→ Garnish

14 - 2 tbsp toasted sesame seeds
15 - Fresh cilantro or scallions (optional)

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Drain, reserving 1/2 cup pasta water, and set aside.
02 - In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, chili garlic sauce if using, and honey. Set aside.
03 - Heat a large skillet or wok over medium-high heat with a splash of neutral oil. Add ground chicken and cook, breaking up with a spoon, until no longer pink, about 5 minutes.
04 - Add garlic, grated ginger, and green onions to the pan. Sauté for 1 minute until fragrant.
05 - Stir in sliced bell pepper and snap peas. Cook for 2 to 3 minutes until vegetables are tender-crisp.
06 - Pour prepared sauce over chicken and vegetables. Toss to coat evenly.
07 - Add cooked linguine to the skillet. Toss together, adding reserved pasta water as needed to evenly coat the pasta with sauce.
08 - Remove from heat. Sprinkle toasted sesame seeds and additional green onions or cilantro on top.
09 - Serve immediately while hot.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all day.
  • The hoisin sauce does most of the heavy lifting, letting you feel confident even when you're just winging it.
  • It's naturally dairy-free without tasting like anything's missing.
  • Leftovers taste even better the next day, which is rare for pasta dishes.
02 -
  • Don't crowd the pan when browning the chicken; give it space to develop color, and resist the urge to stir constantly.
  • Paste water is your secret weapon for finishing the dish—it helps the sauce cling to the noodles instead of pooling at the bottom.
  • Taste the sauce before combining everything; hoisin varies by brand, and you might need a touch more vinegar or a teaspoon more honey to balance your particular bottle.
03 -
  • Reserve your pasta water before draining—not having it on hand is a small mistake that teaches you a big lesson about mise en place.
  • If your hoisin sauce tastes too sweet, a splash more rice vinegar brings it into balance; if it tastes too flat, a touch of honey or sesame oil adds dimension.
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