Save I threw this together on a Wednesday night when my fridge was half-empty and my mind was completely blank. I had ground chicken, a bottle of hoisin I'd bought for dumplings months ago, and some wilted snap peas I needed to use. What came out of that skillet surprised me so much I stood there eating straight from the pan. The sesame oil hit first, then the sweet-savory hoisin, and suddenly pasta night felt like something new.
The first time I made this for friends, I panicked halfway through because I thought it was too simple to serve guests. But when they went quiet after the first bite and one of them asked if I'd been hiding a secret restaurant background, I knew I'd stumbled onto something good. We finished the entire skillet and someone scraped the pan for the last sesame seeds stuck to the bottom.
Ingredients
- Linguine: The flat shape holds onto the sauce better than round pasta, and it twirls beautifully around your fork with the chicken and vegetables.
- Ground chicken: Lean and mild, it soaks up the hoisin and ginger without fighting for attention, and it cooks faster than you'd expect.
- Red bell pepper: Adds sweetness and a pop of color that makes the dish look alive, plus it stays slightly crisp if you don't overcook it.
- Snap peas: These give you that satisfying crunch and a hint of freshness that cuts through the rich sauce.
- Green onions: Use them twice, once in the pan for flavor and again on top for a sharp, fresh finish.
- Garlic and ginger: The foundation of the whole dish, they turn the skillet fragrant within seconds and wake up everything else.
- Hoisin sauce: Sweet, salty, and a little funky, it's the backbone of the sauce and the reason this tastes like something you'd order out.
- Soy sauce: Adds salt and depth without making things too heavy, just make sure it's low-sodium or the dish gets too salty.
- Rice vinegar: A splash of brightness that keeps the sauce from feeling flat or one-note.
- Toasted sesame oil: A little goes a long way, it adds nuttiness and makes the whole kitchen smell incredible.
- Chili garlic sauce: Optional, but it adds a gentle heat that builds without overpowering.
- Honey: Balances the salty soy and rounds out the sauce so it tastes full and complete.
- Toasted sesame seeds: They're not just garnish, they add texture and a toasted flavor that ties everything together.
Instructions
- Boil the pasta:
- Get your water boiling and salt it well, then cook the linguine until it still has a little bite. Before you drain it, scoop out half a cup of that starchy pasta water and set it aside.
- Mix the sauce:
- In a small bowl, whisk together the hoisin, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and honey until smooth. It should smell sweet and salty and make you want to dip your finger in.
- Cook the chicken:
- Heat your skillet over medium-high with a little oil, then add the ground chicken and break it up with your spoon. Let it cook until there's no pink left and some bits start to brown a little.
- Add aromatics:
- Toss in the garlic, ginger, and most of the green onions, and stir for about a minute. Your kitchen will start to smell like a restaurant.
- Stir in vegetables:
- Add the bell pepper and snap peas, and cook them just until they soften slightly but still have snap. Don't let them go mushy.
- Pour in the sauce:
- Pour your sauce over everything and toss it around so the chicken and vegetables get coated. The pan will sizzle and the sauce will start to thicken.
- Toss with pasta:
- Add the cooked linguine to the skillet and toss everything together, adding splashes of pasta water until the sauce clings to the noodles. It should look glossy and cohesive, not dry or separated.
- Finish and serve:
- Take it off the heat, sprinkle with sesame seeds and the reserved green onions, and serve it right away while it's hot and steaming.
Save One night my neighbor smelled this cooking through the window and knocked on my door asking what I was making. I ended up bringing her a bowl, and now she texts me every few weeks asking if it's sesame pasta night. It's become the dish I make when I want to feel like I have my life together, even when I absolutely don't.
Swaps and Substitutions
Ground turkey or pork work just as well if you don't have chicken, and they both take on the sauce beautifully. For a vegetarian version, crumbled firm tofu or plant-based ground are solid choices, just make sure your hoisin is vegetarian. If you can't find snap peas, use snow peas or even broccoli florets, and if you don't have linguine, any long pasta like spaghetti or fettuccine will do the job.
Storing and Reheating
This keeps in the fridge for up to three days in an airtight container, and honestly, it tastes even better the next day once the flavors have had time to settle in. Reheat it gently in a skillet with a splash of water or broth to loosen the sauce, or microwave it in short bursts and stir between each one. Don't reheat it too hard or the pasta will get gummy and the vegetables will lose their texture.
Pairing and Serving Ideas
I like to serve this with a simple cucumber salad dressed in rice vinegar and a pinch of sugar, or sometimes just a handful of fresh cilantro on the side. A crisp Riesling or a cold lager cuts through the richness perfectly, but honestly, iced green tea or sparkling water with lime works just as well.
- Top with crushed peanuts or cashews for extra crunch and richness
- Add a fried egg on top if you want to make it feel like a full meal
- Serve with steamed bok choy or sauteed spinach on the side for more greens
Save This is the kind of dish that makes weeknights feel less like a chore and more like a choice you're happy you made. I hope it becomes one of those recipes you reach for without thinking, the way I do now.
Saffron Brook Recipe Q&As
- → Can I substitute ground chicken with other proteins?
Yes, ground turkey or pork can be used as alternatives without changing the dish's essence.
- → What vegetables work best in this dish?
Bell peppers, snap peas, and green onions provide crisp texture and bright flavors that complement the sauce.
- → How do I ensure the linguine is perfectly cooked?
Cook linguine al dente following package instructions and reserve some pasta water to help meld the sauce and noodles.
- → Can I adjust the spice level?
Chili garlic sauce is optional and can be added to taste for a gentle heat or omitted for milder flavors.
- → What garnishes enhance this dish?
Toasted sesame seeds and fresh cilantro or scallions add texture and a fresh finish.